Categories: Casseroles, Jewish, Usenet 
      Yield: 8 servings 
  
      4 lg Sweet potatoes, 
           -peeled and diced 
      1    Butternut squash, 
           -peeled and diced 
      4    Tart apples, peeled, 
           -cored and diced 
    1/3 c  Passover wine, sweet, red 
    1/2 lb Prunes, pitted and 
           -halved 
    1/3 c  Water 
    1/3 c  Sugar 
      1 t  Cinnamon, ground 
    1/2 t  Nutmeg, ground 
    1/2 t  Ginger, ground 
  
  Combine all of the ingredients in a large bowl.  Mix well to distribute the 
  liquid evenly.  Dump into a baking dish and seal the baking dish tightly 
  with aluminum foil and a lid. Bake 1 hour at 350 F. Cool. 
   
  To serve, reheat, then empty into a serving dish.  Don't serve it out of 
  the pan you cooked it in (the movement into the serving dish squeezes 
  juices out of the fruit). 
   
  NOTES: 
   
  *  Vegetable and fruit casserole for Passover -- The original version of 
  this recipe came from the "Jewish Holiday Cookbook," by Gloria Kaufer 
  Greene. It benefits from being made ahead and then heated for the Seder. 
   
  : Difficulty:  easy. 
  : Time:  10 minutes preparation, 1 hour cooking. 
  : Precision:  no need to measure. 
   
  : Brian Reid 
  : DEC Western Research Laboratory, Palo Alto CA 
  : reid@decwrl  -or- decwrl!reid 
   
  : Copyright (C) 1986 USENET Community Trust