russak@pegasus.ATT.COM (Jan Russak) (11/15/87)
BUTTERNUT-SQSH(C) USENET Cookbook BUTTERNUT-SQSH(C)
BUTTERNUT SQUASH CASSEROLE
BUTTERNUT-SQSH - Butternut squash and carrot casserole
A delicious Thanksgiving or Christmas casserole. My mother
makes this at the holidays. I don't know where she origi-
nally got the recipe.
INGREDIENTS (Serves 10)
2 1/2-5 lbs
butternut squash
1-2 carrots (depending on quantity of squash)
1 cup rolled oats (uncooked oatmeal)
12 oz green peas
1 Tbsp butter
2 eggs, beaten frothy
pinch salt
3-5 Tbsp cinnamon sugar
1/2 tsp vanilla
PROCEDURE
(1) 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 overblend: preserve some texture.
(2) Add cinnamon sugar and salt to taste.
(3) Add frothy eggs to carrot/squash mixture. Grease
an 8-inch loaf pan. Coat the grease with oatmeal.
Mix 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.
(4) Bake at 350 deg. F 30 to 40 minutes until brown on
top. Once cooked, it can be served immediately or
frozen for later consumption.
NOTES
Cinnamon sugar is a mixture of sugar and powdered cinnamon.
Commercial cinnamon sugar mixtures are mostly sugar. My mom
prepares her own mixture with the emphasis decidedly on the
cinnamon.
RATING
Difficulty: easy. Time: 40 minutes preparation, 40 minutes
cooking. Precision: approximate measurement OK.
CONTRIBUTOR
Jan Russak
AT&T Information Systems, Lincroft, New Jersey, USA
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