Butternut Squash Casserole (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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 |
Directions:
1. Preheat oven to 350 degrees F. Lightly grease a 2 1/2-quart casserole dish.
2. 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.
3. 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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