Mom's Butternut Squash Casserole
Mom's Butternut Squash Casserole tastes like a dessert! Made with delicious butternut squash, this great casserole recipe is a wonderful fall dinner. Serve as a main dish or a side dish to pork chops.
Cooking Time30 min
Cooking MethodCasserole
Ingredients
- 3 pounds butternut squash
- 1 carrot
- 1 cup rolled oats
- 12 ounces green peas
- 1 tablespoon butter
- 2 eggs, beaten frothy
- salt to taste
- 5 tablespoons cinnamon sugar
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F.
- Boil squash and carrot together until the carrot is tender. Allow both to cool. Slide skin off carrot. Remove seeds and peel from squash. Blend carrots and squash together. Careful not to overblend.
- Mix 1/2 cup oats into squash mixture, along with peas, butter, eggs, salt, cinnamon sugar, and vanilla.
- Grease an 8-inch loaf pan. Coat the grease with remaining oatmeal. Put squash mixture in casserole pan. Sprinkle remaining oatmeal on top and dot with butter, if desired. Bake until brown on top.
