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  • Butternut Squash Casserole

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    Butternut Squash Casserole
    Servings: 10
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 1/2 lb Butternut squash (up to 5 lb)
    • 1 x Carrot (2 if use more squash)
    • 1 c. Rolled oats (uncooked oatmeal)
    • 12 ounce Green peas
    • 1 Tbsp. Butter
    • 2 x Large eggs, beaten frothy
    • 1 pch Salt
    • 5 Tbsp. Cinnamon sugar (or possibly less)
    • 1/2 tsp Vanilla

    Directions

    1. Boil squash and carrot together till the carrot is tender. Allow both to cold. Slide skin off carrot. Being careful with squash, remove its seeds and peel. Blend carrots and squash together. Do not over-blend: preserve some texture. Add in cinnamon sugar and salt to taste.
    2. Add in frothy Large eggs to carrot/squash mix. Grease an 8-inch loaf pan. Coat the grease with oatmeal. Mix about 1/2 c. oatmeal into casserole. Gently mix in green peas, then put mix in casserole pan. Sprinkle remaining oatmeal on top and dot with butter. Bake at 350 degrees F. 30 to 40 min till brown on top. Once cooked, it can be served immediately or possibly frzn for later consumption.
    3. NOTES:* Butternut squash and carrot casserole - A delicious Thanksgiving or possibly Christmas casserole. My mother makes this at the holidays. I do not know where she originally got the recipe.
    4. Yield: Serves 10.
    5. * Cinnamon sugar is a mix of sugar and powdered cinnamon. Commercial cinnamon sugar mixtures are mostly sugar. My mom prepares her own mix with the emphasis decidedly on the cinnamon.
    6. Difficulty: easy.
    7. Time: 40 min preparation, 40 min cooking.
    8. Precision: approximate measurement OK.

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