Norma's Original Acorn Squash Casserole

• 4 medium to large acorn squash
• 1 bag dried mixed fruits
• 2 large egg whites, whipped in soft peaks (yolks may be frozen for another use)
• 2 tbsp (30 ml) light brown sugar plus1 tbsp reserved for topping
• 1/2 tsp (2 ml) ground apple pie spices
• 4 tbsp (60 ml) sweet butter
• 1/2 cup (125 ml) orange juice
• salt and pepper to taste

1. Preheat oven to 350 degrees (175 C.).
2. Wash, halve and place squash cut side down in large oven-proof pan at least 2" sides deep.
3. Sprinkle with salt.
4. Cover with heavy-duty aluminum foil sealed tightly.
5. Bake for 30 minutes or until flesh is tender (test with fork).
6. Cover dried fruit with boiling water or any warmed spirits of your choice.
7. Whip egg whites with a pinch of salt until soft peaks form.
8. Remove squash from oven when tender and allow to cool until they can be safely handled.
9. Scoop squash from shells into a large mixing bowl.
10. Stir in spices.
11. sugar, butter, juice and salt and pepper
12. Fold in beaten egg whites.
13. Place squash mixture into a buttered oven proof casserole.
14. Top with well-drained fruit, brown sugar, and additional bits of butter.
15. Bake uncovered in hot oven until warmed through and brown sugar bubbles about 30-40 minutes; check that topping does not burn.
16. To serve more than 8, increase squash by one for each two persons.
17. Increase all other ingredients by 1/2.

acorn squash, mixed fruits, egg whites, ground apple pie spices, sweet butter, orange juice, salt

Taken from online-cookbook.com/goto/cook/rpage/0008F9 (may not work)