Baked Butternut Squash and Dried Fruit

ingredients

• 3/4 cup dried cranberries
• 3/4 cup golden raisins
• 1 tablespoon Stonewall Kitchen Maine Maple Syrup
• 1/4 cup Stonewall Kitchen Tangerine Marmalade
• 1/2 teaspoon vanilla extract
• 2 lbs. peeled Butternut squash, cut into 1/4 inch slices
• 1/4 cup all purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 4 tablespoons cold unsalted butter, cubed
• Pinch of salt
• 3/4 cup whole pecans

directions

1. Preheat oven to 375 degrees F
2. Blend dried fruits, maple syrup, marmalade and vanilla in a bowl.
3. Simmer squash in water to cover for 15 minutes or until just fork tender. Drain and add to fruit mixture and stir to combine, crushing squash lightly.
4. Transfer mixture to a 1 1/2 quart baking dish.
5. Pulse flour, both sugars, butter, and salt together in a food processor until crumbly. Toss with pecans and sprinkle over squash.
6. Bake for 20 minutes or until lightly browned and bubbly.
7. Place under broiler if topping does not brown.