Распечатать
E-mail
Add a photoПорций: 10
Ингредиенты
- 2 1/2 lb Butternut squash (up to 5 lb)
- 1 x Carrot (2 if use more squash)
- 1 c. Rolled oats (uncooked oatmeal)
- 12 ounce Green peas
- 1 Tbsp. Butter
- 2 x Large eggs, beaten frothy
- 1 pch Salt
- 5 Tbsp. Cinnamon sugar (or possibly less)
- 1/2 tsp Vanilla
Инструкции
- Boil squash and carrot together till the carrot is tender. Allow both to cold. Slide skin off carrot. Being careful with squash, remove its seeds and peel. Blend carrots and squash together. Do not over-blend: preserve some texture. Add in cinnamon sugar and salt to taste.
- Add in frothy Large eggs to carrot/squash mix. Grease an 8-inch loaf pan. Coat the grease with oatmeal. Mix about 1/2 c. oatmeal into casserole. Gently mix in green peas, then put mix in casserole pan. Sprinkle remaining oatmeal on top and dot with butter. Bake at 350 degrees F. 30 to 40 min till brown on top. Once cooked, it can be served immediately or possibly frzn for later consumption.
- NOTES:* Butternut squash and carrot casserole - A delicious Thanksgiving or possibly Christmas casserole. My mother makes this at the holidays. I do not know where she originally got the recipe.
- Yield: Serves 10.
- * Cinnamon sugar is a mix of sugar and powdered cinnamon. Commercial cinnamon sugar mixtures are mostly sugar. My mom prepares her own mix with the emphasis decidedly on the cinnamon.
- Difficulty: easy.
- Time: 40 min preparation, 40 min cooking.
- Precision: approximate measurement OK.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 10 servings | |
| Calories 135 | |
| Calories from Fat 25 | 19% |
| Total Fat 2.83g | 4% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 46mg | 2% |
| Potassium 430mg | 12% |
| Total Carbs 25.33g | 7% |
| Dietary Fiber 3.8g | 13% |
| Sugars 9.07g | 6% |
| Protein 4.05g | 6% |
