Title: Butternut Squash Casserole
Categories: Vegetable Side Casserole
Yield: 10 Servings

5	c	Shredded butternut squash
1		Lemon; juice & peel of
1	c	Raisins
6		. to 8 dried apricots;
		. chopped about 1/3 cup
1		Apple; cubed
2	c	Ricotta or cottage cheese
1		Egg; lightly beaten
3	tb	Plain yogurt, sour cream or
		. buttermilk
1	ts	Cinnamon
1/8	ts	Ground nutmeg
1/2	c	Chopped walnuts

Preheat oven to 350°. Grease an 11"x7"x2" baking dish.

Toss zucchini with lemon juice and peel. Layer half in baking dish. Combine fruits; sprinkle on top. Blend cheese, egg, yogurt, cinnamon and nutmeg; spread over fruits. Cover with remaining squash; sprinkle iwth nuts. Cover with foil; bake until done, 35 to 40 minutes.

Makes 10 to 12 servings.

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