Butternut Squash Casserole

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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.

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I added 1/2c packed brown sugar to give this casserole alittle more sweetness. Mix the brown sugar with the egg mixture. Butter the casserole dish and toss the coconut and raisins in melted butter before topping. This is extra calories, but worth it. A simple recipe for butternut squash and really yummy.

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I had to doctor it up a bit. Maybe I used to much squash? It was edible but nothing I would searve to a guest.

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This treatment of butternut squash is terrific, and Paula managed it with no butter! I'm always on the lookout for a new and unusual side dish and this one is really excellent The recipe makes a lot - I'm planning on freezing a bunch of it and I hope it works out.