Photo: Butternut Squash Casserole Recipe
Ingredients
- 3 butternut squash, peeled, seeded and cubed
- 1 onion, chopped
- 3 large eggs
- 1/2 cup coconut milk
- 1 1/2 teaspoons curry powder
- 1 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1/2 cup raisins
- 1/2 cup sweetened flaked coconut
Directions
Preheat oven to 350 degrees F. Lightly grease a 2 1/2-quart casserole dish.
In a large Dutch oven, combine squash and onion; add water to cover. Bring to a boil over high heat and cook 10 to 12 minutes or until squash is tender; drain well. Spoon squash mixture into a large bowl.
In a small bowl, whisk together eggs, milk, curry powder, salt, and pepper. Add to squash mixture. Beat at medium speed with an electric mixer until smooth. Spoon into prepared baking dish; sprinkle evenly with raisins and coconut. Bake 40 minutes or until center is set.
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By chaucerbosser
on December 23, 2011
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I added some bran flakes and cranberry/raisin to topping! Yum!
Next best thing to Paula's 'watermelon salad'!
By Beth in Virginia
Herndon, VA
on October 13, 2011
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I decided to treat this like twice baked potatoes. I halved the squash and roasted them in the oven. When they were done I scooped out the squash, leaving a little bit inside to maintain the shape of the squash. I prepared the pulp of the squash according to the recipe and then put it back into the squash shell and baked it again. Then, I topped with the coconut and dried cranberries. Delicious.
By danandpenny
lake worth, 48
on September 12, 2011
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loved it. easy to make and little bit of leftovers for the next day...yummy..
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