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Butternut Squash Casserole

Butternut Squash Casserole Recipe

Adapted from Paula Deen. I only used one large butternut squash which seemed more than enough, so I can only assume the original recipe used smaller squashes. Instead of raisins and sweetened coconut, I used cranberries and unsweetened coconut flakes. I preferred the butternut squash casserole without the cranberries and coconut flakes, although they do make it look more festive. Stir in a little maple syrup if you want a bit of sweetness to this savory casserole.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8


  • 3 small or 1 large 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 black pepper
  • 1/2 cup cranberries
  • 1/2 cup unsweetened coconut flakes


  1. Preheat oven to 350 degrees F. Lightly grease a 2 1/2-quart casserole dish.
  2. In a large pot, 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 a food processor bowl.
  3. Add eggs, milk, curry powder, salt, and pepper to squash. Process until smooth.
  4. Spoon into prepared baking dish; sprinkle evenly with raisins and coconut. Bake 40 minutes or until center is set.