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Butternut Squash Casserole
Veggie Casserole Dish |
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2 1/2 lb. Butternut squash-up to 5 lb.
1 Carrot
1 cup Rolled oats (uncooked oatmeal)
12oz. Green peas
1 Tbsp. Butter
2 Eggs, beaten frothy
1 pinch Salt
5 Tbls. Cinnamon sugar
1/2 Tbls. Vanilla
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Boil squash and carrot together until the carrot is tender. Allow both to cool. Slide skin off carrot. Being careful with squash, remove its seeds and peel.
Blend carrots and squash together. Don't over-blend: preserve some texture. Add cinnamon, sugar, and salt to taste. Add frothy eggs to carrot/squash mixture. Grease an 8-inch loaf pan.
Coat the grease with oatmeal. Mix about 1/2 cup oatmeal into casserole. Gently fold in green peas, then put mixture in casserole pan. Sprinkle remaining oatmeal on top and dot with butter.
Bake at 350 degrees F. 30 to 40 minutes until brown on top. Once cooked, it can be served immediately or frozen for later consumption.
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Preparation Time: 45 |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Karl E. Moser
South Carolina
United States |
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| This recipe has been viewed 10643 times. |
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