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Butternut Squash Casserole


Tags: christmas, classics, eating light

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10


  • 3 peeled, seeded and cubed butternut squash
  • 1 chopped onion
  • 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

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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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