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 Time10minutes
Cook Time50minutes
Total Time1hour
Servings8
Ingredients
3small or 1 large butternut squashpeeled, seeded and cubed
1onionchopped
3large eggs
1/2cupcoconut milk
1 1/2teaspoonscurry powder
1teaspoonsalt
1/4teaspoonblack pepper
1/2cupcranberries
1/2cupunsweetened coconut flakes
Instructions
Preheat oven to 350 degrees F. Lightly grease a 2 1/2-quart casserole dish.
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.
Add eggs, milk, curry powder, salt, and pepper to squash. Process until smooth.
Spoon into prepared baking dish; sprinkle evenly with raisins and coconut. Bake 40 minutes or until center is set.