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butternut squash casserole

Ingredients For butternut squash casserole

  • 2.5 lb
    butternut squash
  • 1
    carrot
  • 1 c
    rolled oats
  • 12 oz
    peas
  • 1 Tbsp
    butter
  • 2
    eggs, beaten
  • "just a pinch" of salt
  • 5 Tbsp
    cinnamon, mixed with sugar
  • 1/2 tsp
    vanilla extract

How To Make butternut squash casserole

  • 1
    Boil squash and carrot together until the carrot is tender.
  • 2
    Allow both to cool.
  • 3
    Slide skin off carrot.
  • 4
    Being careful with squash, remove its seeds and peel.
  • 5
    Blend carrots and squash together.
  • 6
    Don\'t over-blend: preserve some texture.
  • 7
    Add cinnamon sugar and salt to taste.
  • 8
    Add frothy eggs to carrot/squash mixture.
  • 9
    Grease an 8-inch loaf pan.
  • 10
    Coat the grease with oatmeal.
  • 11
    Mix about 1/2 cup oatmeal into casserole.
  • 12
    Gently fold in green peas, then put mixture in casserole pan.
  • 13
    Sprinkle remaining oatmeal on top and dot with butter.
  • 14
    Bake at 350 for 30 to 40 minutes until brown on top.
  • 15
    Once cooked, it can be served immediately or frozen for later consumption.

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