Butternut Squash Casserole

Keep enjoying the warmth of summer days with this colorful dish!

90 minutes Prep: 30 minutes Cook: 60 minutes

142 calories per serving view nutrition facts

10 servings suggest servings

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Ingredients

2 1/2	pounds	butternut squash	up to 5 lbs
1	each	carrot	(2 if using more squash)
1	cup	rolled oats
12	ounces	green peas
1	tablespoon	butter
2	large	eggs	beaten
1	x	salt
5	tablespoons	cinnamon sugar
1/2	teaspoon	vanilla extract

Directions

Boil squash and carrot together until the carrot is tender. Allow both to cool. Slide skin off carrot. Being careful with squash, remove its seeds and peel. Blend carrots and squash together. Don't over-blend: preserve some texture. Add cinnamon sugar and salt to taste.

Add frothy eggs to carrot/squash mixture. Grease an 8-inch loaf pan. Coat the grease with oatmeal. Mix about 1/2 cup oatmeal into casserole. Gently fold in green peas, then put mixture in casserole pan. Sprinkle remaining oatmeal on top and dot with butter.

Bake at 350 F for 30 to 40 minutes until brown on top.

Once cooked, it can be served immediately or frozen for later consumption.

NOTES: Cinnamon sugar is a mixture of sugar and powdered cinnamon.

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Nutrition Facts

Serving Size 159g

Amount per Serving

Calories 142 21% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 45mg	15%
Sodium 70mg	3%
Total Carbohydrate 25.0g	8%
Dietary Fiber 2.0g	10%
Sugars 3.0g
Protein 6.0g	11%

Vitamin A	280%		Vitamin C	31%
Calcium	7%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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