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.


(Serves 10)


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


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.


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


Jan Russak 
AT&T Information Systems, Lincroft, New Jersey, USA 
Recipe last modified: 19 Oct 87

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