BUTTERNUT-SQSH() - BUTTERNUT SQUASH 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)

1-2 kg (2½-5 lbs)

butternut squash

(1-2)

carrots (depending on quantity of squash)

80 g (1 cup)

rolled oats (uncooked oatmeal)

400 g (12 oz)

green peas

15 ml (1 Tbsp)

butter

(2 )

eggs, beaten frothy

(pinch)

salt

50-75 g (3-5 Tbsp)

cinnamon sugar

2.5 ml (½ tsp)

vanilla

PROCEDURE

(1)

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.

(2)

Add cinnamon sugar and salt to taste.

(3)

Add frothy eggs to carrot/squash mixture. Grease a 20-cm loaf pan. Coat the grease with oatmeal. Mix 40 g oatmeal into casserole. Gently fold in green peas, then put mixture in casserole pan. Sprinkle remaining oatmeal on top and dot with butter.

(4)

Bake at 175°C 30 to 40 minutes until brown on top. Once cooked, it can be served immediately or frozen for later consumption.

NOTES

RATING