Butternut Squash Casserole

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Butternut Squash Casserole Butternut Squash Casserole

43211 Based on 5 Reviews

Servings: 6 to 8 servings
Cook Time: 55 min
Difficulty: Easy

Ingredients Add to grocery list

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

Directions

Preheat oven to 350 degrees 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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Reader Comments:

54321

Has anyone tried this with another type of squash?

By krystal on November 28, 2012

43211

This was a yummy Autumn dinner! I added 1/2 tsp of garam masala, and also greased the pan with coconut oil. This would be great as a Thanksgiving side, but it's also good as an entree.

By Sonora on October 22, 2012

54321

Could you cook this in your slow cooker?

By Denise on October 08, 2012

54321

I love this!! Great after dinner desert or to even sweeten up the main course. Great for the holidays.

By Anonymous on September 17, 2012

21321

Kind of bland...maybe it needs a little brown sugar

By Kerrkitti on July 02, 2009

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