Try this Butternut Squash Casserole recipe, or contribute your own.
Suggest a better descriptionBoil 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. Blend carrots and squash together. Dont over-blend: preserve some texture. Add cinnamon sugar and salt to taste. Add frothy eggs to carrot/squash mixture. Grease an 8-inch loaf pan. Coat the grease with oatmeal. Mix about 1/2 cup oatmeal into casserole. Gently fold in green peas, then put mixture in casserole pan. Sprinkle remaining oatmeal on top and dot with butter. Bake at 350 degrees F. 30 to 40 minutes until brown on top. Once cooked, it can be served immediately or frozen for later consumption. NOTES: * Butternut squash and carrot casserole -- A delicious Thanksgiving or Christmas casserole. My mother makes this at the holidays. I dont know where she originally got the recipe. Yield: Serves 10. * Cinnamon sugar is a mixture of sugar and powdered cinnamon. Commercial cinnamon sugar mixtures are mostly sugar. My mom prepares her own mixture with the emphasis decidedly on the cinnamon. : Difficulty: easy. : Time: 40 minutes preparation, 40 minutes cooking. : Precision: approximate measurement OK. : Jan Russak : AT&T Information Systems, Lincroft, New Jersey, USA : {ihnp4,cbosgd}!pegasus!russak : Copyright (C) 1986 USENET Community Trust
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Serving Size: 1 Serving (226g) | ||
Recipe Makes: 10 | ||
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Calories: 256 | ||
Calories from Fat: 67 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 214.6mg | 66 % | |
Sodium 88.2mg | 3 % | |
Potassium 639.5mg | 17 % | |
Total Carbohydrate 37.2g | 11 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 33.1g | ||
Protein 12.5g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 256
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