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
- 1-2 kg butternut squash
- 1-2 carrots
(depending on quantity of squash)
- 80 g rolled oats
- 400 g green peas
- 15 ml butter
- 2 eggs,
- pinch salt
- 50-75 g cinnamon sugar
- 2.5 ml vanilla
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.
loaf pan. Coat the grease with oatmeal. Mix
oatmeal into casserole.
Gently fold in green peas, then put mixture in casserole pan.
Sprinkle remaining oatmeal on top and dot with butter.
30 to 40 minutes until brown on top.
Once cooked, it can be served immediately or frozen for later
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.
40 minutes preparation, 40 minutes cooking.
approximate measurement OK.
AT&T Information Systems, Lincroft, New Jersey, USA
Recipe last modified: 19 Oct 87
From: russak@pegasus.ATT.COM (Jan Russak)
Subject: RECIPE: Christmas squash casserole
Date: 15 Nov 87 16:31:29 GMT
Organization: AT&T Information Systems, Lincroft, New Jersey, USA
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