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Christmas Squash Casserole
5 lbs. butternut squash
2 carrots (depending on quantity of squash)
1 c. rolled oats (uncooked oatmeal)
12 oz. green peas
1 Tbsp. butter
2 eggs, beaten frothy
pinch salt
5 Tbsp. cinnamon sugar
1/2 tsp. vanilla
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 overblend: preserve some texture. Add cinnamon sugar and salt to taste. Add frothy eggs to carrot squash mixture. Grease an 8" loaf pan. Coat the grease with oatmeal. Mix 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 30 to 40 minutes until brown on top. Once cooked, it can be served immediately or frozen for later consumption. Serves 10.
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato.
- Lewis Grizzard
Baked on food --fill container with water, get a Bounce paper softener and the static from the Bounce towel will cause the baked on food to adhere to it. Soak overnight.
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