Butternut Squash Casserole

Butternut Squash Casserole Recipe

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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

How to Make Butternut Squash Casserole


  • 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.

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About Butternut Squash Casserole

Course/Dish: Vegetables, Side Casseroles
Other Tag: Quick & Easy

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