Butternut Squash Casserole


Butternut Squash Casserole

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March 29, 2017

Butternut Squash Casserole


3 butternut squash, peeled, seeded and cubed

1 onion, chopped

3 large eggs

1/2 cup coconut milk

1 1/2 teaspoons curry powder

1 teaspoon salt

1/4 teaspoon cracked black pepper

1/2 cup raisins

1/2 cup sweetened flaked coconut


1Preheat oven to 350 degrees F. Lightly grease a 2 1/2-quart casserole dish.

2 In a large Dutch oven, combine squash and onion; add water to cover. Bring to a boil over high heat and cook 10 to 12 minutes or until squash is tender; drain well. Spoon squash mixture into a large bowl.

3 In a small bowl, whisk together eggs, milk, curry powder, salt, and pepper. Add to squash mixture. Beat at medium speed with an electric mixer until smooth. Spoon into prepared baking dish; sprinkle evenly with raisins and coconut. Bake 40 minutes or until center is set.