One could successfully argue that most of the problems experienced by churches in building programs have their roots in poor planning and preparation. Poor preparation fosters a lack of unity and confidence, can ruin pastors, increase building costs, and in general, make an already difficult task much harder. Poor preparation will result in more confusion, wasted time, increased stress and effort, and at worst, cause a church split. A key part of proper planning is to first correctly understand your needs, abilities and limitations.

Stephen Anderson

CATEGORY	CUISINE	TAG	YIELD
Grains	American		1	Servings

INGREDIENTS

2 1/2	lb	Butternut squash; (about 2 medium), peeled, quartered lengthwise, seeded, cut crosswise into 1/4-inch-thick slices (about 6 cups) (up to 2-3/4)
2 1/4	lb	Medium-size tart green apples; (such as Granny Smith), peeled, quartered, cored, but crosswise into 1/4-inch-thick slices (about 6 cups)
3/4	c	Dried currants
		Freshly grated nutmeg
3/4	c	Pure maple syrup
1/4	c	(1/2 stick) butter; cut into pieces
1 1/2	tb	Fresh lemon juice

INSTRUCTIONS

Maple syrup was used by the Ojibwa tribe for roasting wild game. Here it
goes into a terrific side dish that includes squash, another Native
American staple.
Preheat oven to 350°F. Cook squash in large pot of boiling salted water
until almost tender, about 3 minutes. Drain well. Combine squash, apples
and currants in 13x9x2-inch glass baking dish. Season generously with
nutmeg, salt and pepper. Combine maple syrup, butter and lemon juice in
heavy small saucepan. Whisk over low heat until butter melts. Pour syrup
over squash mixture and toss to coat evenly.
Bake until squash and apples are very tender, stirring occasionally, about
1 hour. Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill.
Rewarm covered in 350°F. oven about 30 minutes.)
12    Servings
Bon Appétit November 1995
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998

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