Butternut Squash Casserole

Ingredients

Produce
- 1/2 cup Cranberries
- 1 Onion

Refrigerated
- 3 Eggs, large

Canned Goods
- 1/2 cup Coconut milk

Baking & Spices
- 1/4 tsp Black pepper
- 1 1/2 tsp Curry powder
- 1 tsp Salt

Nuts & Seeds
- 1/2 cup Coconut flakes, Unsweetened

Other
- 3 Small or 1 large butternut squash, peeled, seeded and cubed

Time
Prepare: 10M
Cook: 50M
Total: 1H

Found on jeanetteshealthyliving.com

Description

Where delicious and healthy come together

Adapted from Paula Deen. I only used one large butternut squash which seemed more than enough, so I can only assume the original recipe used smaller squashes. Instead of raisins and sweetened coconut, I used cranberries and unsweetened coconut flakes. I preferred the butternut squash casserole without the cranberries and coconut flakes, although they do make it look more festive. Stir in a little maple syrup if you want a bit of sweetness to this savory casserole.

Ingredients

3 small or 1 large butternut squash, peeled, seeded and cubed
1 onion, chopped
3 large eggs
½ cup coconut milk
1½ teaspoons curry powder
1 teaspoon salt
¼ teaspoon black pepper
½ cup cranberries
½ cup unsweetened coconut flakes

Directions

Preheat oven to 350 degrees F. Lightly grease a 2½-quart casserole dish.
In a large pot, 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 a food processor bowl.
Add eggs, milk, curry powder, salt, and pepper to squash. Process until smooth.
Spoon into prepared baking dish; sprinkle evenly with raisins and coconut. Bake 40 minutes or until center is set.

Serves: 8
Prepare: 10 mins
Cook Time: 50 mins
TotalTime: 1 hour