| 1 | Boil squash and carrot together until the carrot is tender. |
| 2 | Allow both to cool. |
| 3 | Slide skin off carrot. |
| 4 | Being careful with squash, remove its seeds and peel. |
| 5 | Blend carrots and squash together. |
| 6 | Don"t over-blend: preserve some texture. |
| 7 | Add cinnamon sugar and salt to taste. |
| 8 | Add frothy eggs to carrot/squash mixture. |
| 9 | Grease an 8-inch loaf pan. |
| 10 | Coat the grease with oatmeal. |
| 11 | Mix about ?cup oatmeal into casserole. |
| 12 | Gently fold in green peas, then put mixture in casserole pan. |
| 13 | Sprinkle remaining oatmeal on top and dot with butter. |
| 14 | Bake at 350 °F. |
| 15 | 30 to 40 minutes until brown on top. |
| 16 | Once cooked, it can be served immediately or frozen for later consumption. |
| 17 | Notes: * butternut squash and carrot casserole -- a delicious thanksgiving or christmas casserole. |
| 18 | My mother makes this at the holidays. |
| 19 | I don"t know where she originally got the recipe. |
| 20 | Yield: serves 10. |
| 21 | * cinnamon sugar is a mixture of sugar and powdered cinnamon. |
| 22 | Commercial cinnamon sugar mixtures are mostly sugar. |
| 23 | My mom prepares her own mixture with the emphasis decidedly on the cinnamon. |
| 24 | : difficulty: easy. |
| 25 | : time: 40 minutes preparation, 40 minutes cooking. |
| 26 | : precision: approximate measurement ok. |
| 27 | : jan russak : at&t information systems, lincroft, new jersey, usa : ihnp4,cbosgd!pegasus!russak : |
