Butternut Squash Casserole

Name: Butternut Squash Casserole
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 3 butternut squash, peeled, seeded and cubed; 118 milliliters coconut milk; 2 teaspoons curry powder; 3 larges eggs; 1 onion, chopped; 0 teaspoons cracked black pepper; 118 milliliters raisins; 1 teaspoon salt; 118 milliliters sweetened flaked coconut

Butternut Squash Casserole might be just the side dish you are searching for. This recipe serves 8. One portion of this dish contains approximately 6g of protein, 6g of fat, and a total of 236 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. Autumn will be even more special with this recipe. Head to the store and pick up cracked pepper, salt, raisins, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Preheat oven to 350 degrees F. Lightly grease a 2 1/2-quart casserole dish.

Equipment you will use

Casserole Dish

Oven

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.

Ingredients you will need

Squash

Onion

Water

Equipment you will use

Dutch Oven

Bowl

In a small bowl, whisk together eggs, milk, curry powder, salt, and pepper.

Ingredients you will need

Curry Powder

Pepper

Egg

Milk

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Coconut