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[personal profile] anotherheather posting in [community profile] meal_planning
Our garden blessed us with many, MANY butternut and acorn squash this year. Most of the vines surprised us because they cropped up behind the pig pen which is out of sight unless you specifically walk behind the pig pen.

I'm going to try a version of Paula Deen's Butternut Squash Casserole. I have more than enough squash for two batches, and I've made a curried butternut squash soup before which was very tasty so I don't doubt the seasonings she has here.

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

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.

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.

Notes: I'll probably omit the raisins and coconut, but will otherwise try the recipe as is this time.

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meal_planning: Meal Planning (Default)
Meal planning, freezer cooking, & crock pot meals

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