Butternut Squash Casserole

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Seemed bland and uninteresting to me. I would definitely not make this again. I could not taste any butternut squash flavor, as it was masked by the curry. Even so, all I tasted was a faint curry flavored mushy substance

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I added some bran flakes and cranberry/raisin to topping! Yum!
Next best thing to Paula's 'watermelon salad'!

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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.

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loved it. easy to make and little bit of leftovers for the next day...yummy..

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I see there are quite a few complaints about cutting up the squash. I don't do that any more. My family is crazy for butternut squash. We have it every holiday in the winter months and often between holidays. Over the years I have found the quickest way to prepare the squash is to bake it WHOLE. I put it on a foil-lined cookie sheet, pierce it a few times with a knife so it doesn't explode in my oven, and bake it at 350 degrees for an hour or sometimes more, depending on the size, until I can pierce it with a knife very easily. Then, let it cool for about 1 hour or until it is easy to handle. Cut off the top and the peel just slides right off. Cut it in half and scrape out the seeds. Discard these. Put the squash into a bowl of the mixer and continue with the recipe. Hope this helps. Also, from my experience I think one large squash should be sufficient.

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I bought 3 butternut squash as the recipe says and I picked out three that were among the smallest. I have peeled and cubed (1" the squash and now have a 6 quart saucepan full of squash. I don't think this recipe calls for this much squash. I am going to have to adjust the other ingredients to this amount of squash. I know I'll be freezing several small casseroles.
I have put together the ingredients and worked on amounts. I believe the correct amount of squash per recipe is 4 lbs.

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I used frozen butternut squash...saved time peeling and cubing. I didn't have any raisins, so, I substituted dried cranberries. I also added a little brown sugar. It was so good I wanted to eat the whole thing myself.

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I love this dish! It's not only easy to make, especially if you buy the butternut squash already cut up in cubes, but it's delicious and goes very well with pork chops.

I'm going to be making this dish more often with chicken, fish, even steak. YUMMY!

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One complaint about the recipe, Paula does not specify a size/wight for the squash or an approximate size when dicing the squash. The butternut squash I am usually able to find at the grocery store are pretty big, so I decided to use just one very large squash instead of three. I think I may have had a little less squash then intended, but not by much (it easily filled a 2 qt. casserole. I also went with a fairly small dice (about 1/4 - 1/2 inch pieces so the squash would pre-cook more quickly, and I pressure cooked the squash and onion pieces for about 5 minutes in a cup of water for the first step.

The flavor has a slightly Indian flair with the curry and coconut milk. It also reminded me a bit of pumpkin pie, though it is not very sweet.

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I left a container marked "Help yourself" in the refridgerator and when I returned it was almost empty! I guess that says it all.
Also, it was super easy to make, although cutting the squash is certainly hard on one's wrists.