Ingredients
5 cups shredded peeled butternut squashJuice and grated peel of 1 lemon1 cup raisins6 to 8 dried apricots, chopped (about 1/3 cup)1 medium apple, cubed2 cups ricotta cheese1 large egg, lightly beaten3 tablespoons plain yogurt1 teaspoon ground cinnamon1/8 teaspoon ground nutmeg1/2 cup chopped walnuts
Preparation
In a large bowl, toss squash with lemon juice and peel. Place half in the bottom of a greased 11x7-in. baking dish.
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.
Cover with foil. Bake at 375° for 35-40 minutes or a thermometer reads 160°.
