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Butternut Squash Casserole

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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