Sandy O’Connell has let us know that longtime member Sue Anderson passed away in hospice care in Virginia where a daughter lived. Sue kept her horticulture club membership even after illness prevented her from maintaining Master Gardener certification and while we had missed seeing her for some time now, many will remember her gentle spirit and unfailing cheerfulness at meetings and work sessions. Sandy wrote: “On Dec 23rd Master Gardener Susan Anderson passed away while in hospice care in Virginia. For years she and I tended the lower east and south gardens at the extension center. Some may still be making her butternut squash apple cranberry casserole that she took to one of the Christmas potlucks. I remember there were requests for the recipe after members tasted it.”
Susan Anderson’s recipe
Butternut Squash Apple Cranberry Casserole
Ingredients
1 large butternut squash, peeled and cut into 1-inch cubes
2 large tart cooking apples
½ cup fresh or frozen cranberries
½ cup brown sugar
½ cup chopped pecans
¼ cup (4 tablespoons) butter
1-tablespoon flour
1-teaspoon salt
1-teaspoon cinnamon
½ teaspoon nutmeg
Preparation
Butter a 2 to 2 ½ – quart-baking dish. Heat oven to 350 degrees.
I washed the squash, put in microwave for 3 minutes for each pound. Then cut off ends, peeled and cubed. Core apples, peel, and cut into thin slices. Toss squash and apples together. Transfer squash and apple slices to the prepared baking dish. Put cranberries on top.
Combine brown sugar, flour, salt, cinnamon and nutmeg. Sprinkle on top of squash, apples and cranberries. Sprinkle chopped pecans over all and dot with butter. Cover tightly with foil and bake for 50 to 60 minutes, or until squash is tender.
We will miss her and her bright smile
