A season of sharing BY JULIA DE SIMONE CB&T employees share their favorite comfort foods, from their kitchen to yours
Tracy Van Ness COMMERCIAL REAL ESTATE EXECUTIVE ASSISTANT
1 small butternut squash (about 2 lbs.) 2 apples, cored, peeled, and sliced 1/2 cup brown sugar, firmly packed 4 tbsp. butter, cold 1 tbsp. flour 1 tsp. salt 1/4 tsp. cinnamon 1/4 tsp. nutmeg BUTTERNUT SQUASH AND APPLE CASSEROLE
Every autumn, Tracy Van Ness falls in love again with both the season and her favorite recipe, butternut squash and apple casserole. “I love it because fall is my favorite time of the year, and it certainly tastes like fall,” she says. The flavorful dish leaves a lasting impression on the palate, as well as the house, with its sweet bouquet of season’s scents. A cinch to prepare, Van Ness suggests adding a sprinkle of pecans or walnuts to the finished product. Yes, this is a dish to “fall” for over and over again.
Peel, seed, and cut squash into small slices. Place squash and apple slices in a baking dish, about 11x7 inches. Combine brown sugar, flour, salt, cinnamon and nutmeg. Cut in butter with fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover and bake at 350 degrees for 45 to 55 minutes.
28
IN YOUR CORNER ISSUE 12 | 2022
Made with FlippingBook flipbook maker