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Amish Butternut Squash Casserole

The fall is the perfect time of year to enjoy recipes with butternut squash, and there may not be any other better way to enjoy squash then in a cozy casserole recipe. Amish Butternut Squash Casserole is made with fresh butternut squash, carrots and peas, and seasoned with cinnamon and vanilla to give you a sweet casserole side dish perfect for a family dinner.

  • 2 1/2 pounds butternut squash
  • 2 carrots
  • 1 cup rolled oats (uncooked oatmeal)
  • 12 ounces green peas
  • 1 tablespoon butter
  • 2 eggs, beaten frothy
  • pinch salt
  • 5 tablespoons cinnamon sugar
  • 1/2 tablespoon vanilla
  1. Preheat oven to 350 degrees F.
  2. Boil squash and carrot together until the carrot is tender. Allow both to cool. Slide skin off carrot. Being careful with squash, remove its seeds and peel.
  3. Blend carrots and squash together. Don't over-blend: preserve some texture.
  4. Add cinnamon sugar and salt to taste. Add frothy eggs to carrot/squash mixture.
  5. Grease an 8-inch loaf pan. Coat the grease with oatmeal. Mix about 1/2 cup oatmeal into carrot squash/mixture.
  6. Gently fold in green peas, then put mixture in casserole pan.
  7. Sprinkle remaining oatmeal on top and dot with butter.
  8. Bake at 350 degrees F. for 30 to 40 minutes until brown on top.
  9. Once cooked, it can be served immediately or frozen for later consumption.

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