Butternut Squash Casserole
Butternut Squash Casserole
Acorn Squash, Butternut Squash, Delicata Squash, Festival Squash, Recipe, Side Dishes
March 29, 2017
Butternut Squash Casserole
Ingredients
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
Directions
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.
