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Butternut Squash Casserole

2 1/2 lb butternut squash - up to 5 lb
1 carrot
1 cup rolled oats (uncooked oatmeal)
12 oz green peas
1 Tbsp butter
2 eggs, beaten frothy
1 pinch salt
5 Tbsp cinnamon sugar
1/2 Tbsp vanilla

Boil squash and carrot together until the carrot is tender. Allow
both to cool. Slide skin off carrot. Being careful with squash,
remove its seeds and peel. Blend carrots and squash together. Don't
over-blend: preserve some texture. Add cinnamon sugar and salt to
taste.

Add frothy eggs to carrot/squash mixture. Grease an 8-inch loaf
pan. Coat the grease with oatmeal. Mix about 1/2 cup oatmeal into
casserole.

Gently fold in green peas, then put mixture in casserole pan.
Sprinkle remaining oatmeal on top and dot with butter. Bake at
350 degrees F. 30 to 40 minutes until brown on top. Once cooked,
it can be served immediately or frozen for later consumption.

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