Butternut Squash Casserole Recipe

1. 1

   Boil squash and carrot together till the carrot is tender.

2. 2

   Allow both to cold.

3. 3

   Slide skin off carrot.

4. 4

   Being careful with squash, remove its seeds and peel.

5. 5

   Blend carrots and squash together.

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   Do not over-blend: preserve some texture.

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   Add in cinnamon sugar and salt to taste.

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   Add in frothy Large eggs to carrot/squash mix.

9. 9

   Grease an 8-inch loaf pan.

10. 10

    Coat the grease with oatmeal.

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    Mix about 1/2 c. oatmeal into casserole.

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    Gently mix in green peas, then put mix in casserole pan.

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    Sprinkle remaining oatmeal on top and dot with butter.

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    Bake at 350 degrees F. 30 to 40 min till brown on top.

15. 15

    Once cooked, it can be served immediately or possibly frzn for later consumption.

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    NOTES:* Butternut squash and carrot casserole - A delicious Thanksgiving or possibly Christmas casserole.

17. 17

    My mother makes this at the holidays.

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    I do not know where she originally got the recipe.

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    * Cinnamon sugar is a mix of sugar and powdered cinnamon.

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    Commercial cinnamon sugar mixtures are mostly sugar.

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    My mom prepares her own mix with the emphasis decidedly on the cinnamon.

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    Difficulty: easy.

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    Time: 40 min preparation, 40 min cooking.

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    Precision: approximate measurement OK.

* Per serving · 4 servings · Values may vary.