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Amish Butternut Squash Casserole

Amish Butternut Squash Casserole
By Dale Murphy on Tuesday, November 5, 2013 at 10:49pm

2 1/2 pounds butternut Squash
1 Cup rolled oats (uncooked oatmeal)
1 Tablespoon butter
Salt to taste
1/2 Tablespoon vanilla
2 carrots
12 oz. green peas
2 eggs beaten frothy
5 Tablespoons of cinnamon mixed with sugar

Preheat oven to 350 degrees.
Slice and peel (removing seeds) squash, and cut into large pieces
Boil squash and carrots together until the carrot is almost tender – don’t overcook.
Allow both to cool.
Lightly blend carrots and squash together, preserving some texture.
Add cinnamon sugar and salt.
Add frothy eggs and vanilla to carrot/squash mixture.
Gently fold in green peas, and then put mixture in loaf pan.
Sprinkle remaining oatmeal on top and dot with butter.
Bake at 350 degrees for 30-40 minutes until top is brown.
Serve as a side dish or main course!

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