Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Casserole Recipes >> Squash 17

Print this Recipe    Squash 17

Butternut Squash Casserole

2 1/2 to 5 lbs butternut squash
1 or 2 carrots
1 cup rolled oats
12 oz green peas
1 Tbsp butter
2 eggs, beaten frothy
pinch salt
5 Tbsp. cinnamon sugar (or less)
1/2 tsp. 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. Makes 10 servings.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.