Butternut Squash Casserole Recipe by Paula Deen

Level: Easy

Time: 60 MINUTES

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Ingredients

  • 3 butternut squash, peeled, seeded and cubed
  • 1 onion, chopped
  • 3 large eggs
  • 1/2 cup coconut milk
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup raisins
  • 1/2 cup sweetened flaked coconut

Preparation

Preheat oven to 350°. Lightly grease a 2 1/2-quart casserole dish.

 

In a large Dutch oven, 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 large bowl.

 

In a small bowl, whisk together eggs, milk, curry powder, salt and pepper. Add to squash mixture. Beat at medium speed with an electric mixer until smooth. Spoon into prepared baking dish; sprinkle evenly with raisins and coconut. Bake 40 minutes or until center is set.

Butternut Squash Casserole

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