Butternut Squash Casserole - Culinary Therapy

Butternut Squash Casserole

Perfect for holiday parties, this velvety casserole is simple to prepare, yet bold in flavor and appeal.  Delicious for both healthful and more “conventional” eaters.

3 cups cooked squash
1 cup water
2 large eggs
1/2 cup canned coconut milk (Native Forest brand)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt
2 tbsp maple syrup (Grade B)

1.  Preheat oven to 350 degrees.
2.  Slice 1-2 squash in half, length-wise, and remove seeds.  Place cut side down in a baking dish with water.  Bake for 60 minutes, or until fork tender.  Let cool. Remove skin.
3.  In a blender or food processor, puree the squash, coconut milk, seasonings, and maple syrup until very smooth.
4.  Transfer the puree to a pyrex pie pan and bake for 60 minutes, or until slightly golden.
5.  Great served warm, or cold the next day.

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