Winter-squash cobbler - country living

6 servings

Ingredients

Quantity Ingredient
4 cups Thinly sliced, peeled winter squash (butternut, buttercup, or Hubbard)
½ cup Firmly packed light-brown sugar
1 tablespoon Cornstarch
2 tablespoons Lemon juice
1 teaspoon Ground cinnamon
5 tablespoons Butter or margarine
1 cup Unsifted all-purpose flour
2 tablespoons Granulated sugar
1½ teaspoon Baking powder
¼ teaspoon Salt
⅓ cup Skim milk
1 Large egg

Directions

1. Heat oven to 350'F. In 1O-by 6-inch baking dish, combine squash slices, brown sugar, cornstarch, lemon juice, and cinnamon until well mixed. Cut 1 tablespoon butter into tiny pieces. Dot top of squash mixture with butter. Cover dish with aluminum foil and bake 20 minutes.

2. Meanwhile, in medium-size bowl, combine flour, granulated sugar, baking powder, and salt. With pastry blender or 2 knives, cut remaining 4 T butter into flour mixture until coarse crumbs form. In 1-cup measuring cup, with fork, beat milk and egg until lightly mixed. Stir egg mixture into flour mixture to form soft dough.

3. Remove squash from oven and uncover. Drop 6 to 8 dollops of dough on top of squash. Return cobbler to oven and bake uncovered 20 to 25 minutes or until topping is golden. Serve cobbler warm.

Country Living/Sept/93 Scanned & fixed by DP & GG

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