BUTTERNUT SQUASH CASSEROLE

Butternut squash and carrot casserole

A delicious Thanksgiving or Christmas casserole. My mother makes this at the holidays. I don't know where she originally got the recipe.

Ingredients

(Serves 10)

2 1/2-5 lbs butternut squash
1-2 carrots (depending on quantity of squash)
1 cup rolled oats (uncooked oatmeal)
12 oz green peas
1 Tbsp butter
2 eggs, beaten frothy
pinch salt
3-5 Tbsp cinnamon sugar
1/2 tsp vanilla

Procedure

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 overblend: 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 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 30 to 40 minutes until brown on top. Once cooked, it can be served immediately or frozen for later consumption.

Notes

Cinnamon sugar is a mixture of sugar and powdered cinnamon. Commercial cinnamon sugar mixtures are mostly sugar. My mom prepares her own mixture with the emphasis decidedly on the cinnamon.

Rating

Difficulty: easy.
Time: 40 minutes preparation, 40 minutes cooking.
Precision: approximate measurement OK.

Contributor

 
Jan Russak 
AT&T Information Systems, Lincroft, New Jersey, USA 
{ihnp4,cbosgd}!pegasus!russak

Recipe last modified: 19 Oct 87

Original header

Path: decwrl!recipes
From: russak@pegasus.ATT.COM (Jan Russak)
Newsgroups: alt.gourmand
Subject: RECIPE: Christmas squash casserole
Message-ID: <12123@decwrl.DEC.COM>
Date: 15 Nov 87 16:31:29 GMT
Sender: recipes@decwrl.DEC.COM
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