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1
Boil squash and carrot together till the carrot is tender.
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2
Allow both to cold.
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3
Slide skin off carrot.
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4
Being careful with squash, remove its seeds and peel.
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5
Blend carrots and squash together.
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6
Do not over-blend: preserve some texture.
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7
Add in cinnamon sugar and salt to taste.
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8
Add in frothy Large eggs to carrot/squash mix.
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9
Grease an 8-inch loaf pan.
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10
Coat the grease with oatmeal.
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11
Mix about 1/2 c. oatmeal into casserole.
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12
Gently mix in green peas, then put mix in casserole pan.
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13
Sprinkle remaining oatmeal on top and dot with butter.
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14
Bake at 350 degrees F. 30 to 40 min till brown on top.
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15
Once cooked, it can be served immediately or possibly frzn for later consumption.
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16
NOTES:* Butternut squash and carrot casserole - A delicious Thanksgiving or possibly Christmas casserole.
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17
My mother makes this at the holidays.
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18
I do not know where she originally got the recipe.
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19
* Cinnamon sugar is a mix of sugar and powdered cinnamon.
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20
Commercial cinnamon sugar mixtures are mostly sugar.
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21
My mom prepares her own mix with the emphasis decidedly on the cinnamon.
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22
Difficulty: easy.
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23
Time: 40 min preparation, 40 min cooking.
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24
Precision: approximate measurement OK.
