Butternut Squash Casserole

• 5 cups shredded peeled butternut squash
• Juice and grated peel of 1 lemon
• 1 cup raisins
• 6 to 8 dried apricots, chopped (about 1/3 cup)
• 1 medium apple, cubed
• 2 cups ricotta cheese
• 1 large egg, lightly beaten
• 3 tablespoons plain yogurt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 cup chopped walnuts

1. In a large bowl, toss squash with lemon juice and peel. Place half in the bottom of a greased 11x7-in. baking dish.
2. In a large bowl, combine the raisins, apricots and apple; sprinkle over squash. In a small bowl, combine the cheese,egg, yogurt, cinnamon and nutmeg; spread over fruit mixture. Cover with remaining squash. Sprinkle with nuts.
3. Cover with foil. Bake at 375u0b0 for 35-40 minutes or a thermometer reads 160u0b0.

butternut squash, lemon, raisins, apple, ricotta cheese, egg, plain yogurt, ground cinnamon, ground nutmeg, walnuts

Taken from www.tasteofhome.com/recipes/butternut-squash-casserole/ (may not work)