Butternut Squash Casserole1
By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- 2.5 lb
- butternut squash
- 1 c
- rolled oats
- 12 oz
- 1 Tbsp
- eggs, beaten
- "just a pinch" of salt
- 5 Tbsp
- cinnamon, mixed with sugar
- 1/2 tsp
- vanilla extract
1Boil squash and carrot together until the carrot is tender.
2Allow both to cool.
3Slide skin off carrot.
4Being careful with squash, remove its seeds and peel.
5Blend carrots and squash together.
6Don't over-blend: preserve some texture.
7Add cinnamon sugar and salt to taste.
8Add frothy eggs to carrot/squash mixture.
9Grease an 8-inch loaf pan.
10Coat the grease with oatmeal.
11Mix about 1/2 cup oatmeal into casserole.
12Gently fold in green peas, then put mixture in casserole pan.
13Sprinkle remaining oatmeal on top and dot with butter.
14Bake at 350 for 30 to 40 minutes until brown on top.
15Once cooked, it can be served immediately or frozen for later consumption.