Butternut Squash Casserole
Keep enjoying the warmth of summer days with this colorful dish!
Yield
10 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
butternut squash
up to 5 lbs |
|
| 1 |
carrots
(2 if using more squash) |
|
|
| 1 | cup |
rolled oats
|
|
| 12 | ounces |
green peas
|
|
| 1 | tablespoon |
butter
|
|
| 2 | large |
eggs
beaten |
|
|
salt
|
*
|
||
| 5 | tablespoons |
cinnamon sugar
|
* |
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
butternut squash
up to 5 lbs |
|
| 1 | each |
carrots
(2 if using more squash) |
|
| 237 | ml |
rolled oats
|
|
| 346.8 | ml/g |
green peas
|
|
| 15 | ml |
butter
|
|
| 2 | large |
eggs
beaten |
|
| 1 | x |
salt
|
*
|
| 75 | ml |
cinnamon sugar
|
* |
| 2.5 | ml |
vanilla extract
|
|
Directions
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 over-blend: preserve some texture. Add cinnamon sugar and salt to taste.
Add frothy eggs to carrot/squash mixture. Grease an 8-inch loaf pan. Coat the grease with oatmeal. Mix about ½ cup oatmeal into casserole. Gently fold in green peas, then put mixture in casserole pan. Sprinkle remaining oatmeal on top and dot with butter.
Bake at 350℉ (180℃) for 30 to 40 minutes until brown on top.
Once cooked, it can be served immediately or frozen for later consumption.
NOTES:
Cinnamon sugar is a mixture of sugar and ground cinnamon.
