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Butternut Squash Casserole Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 to 8 servings Servings
$ /Serving
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Easy Level
0 MIN Prep + Cook
6 to 8 servings Servings
$ /Serving

Butternut Squash Casserole Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 to 8 servings Servings
$ /Serving

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 °F. 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.

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Preparation

Preheat oven to 350 °F. 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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product