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