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Recipe for "butternut-sqsh"

NAME

     BUTTERNUT-SQSH - Butternut squash and carrot casserole
     A delicious Thanksgiving or Christmas casserole.  My  mother
     makes  this  at the holidays.  I don't know where she origi-
     nally got the recipe.

INGREDIENTS (Serves 10)

     1-2 kg     butternut squash
     1-2        carrots (depending on quantity of squash)
     80 g      rolled oats (uncooked oatmeal)
     400 g     green peas
     15 ml     butter
     2         eggs, beaten frothy
     pinch     salt
     50-75 g    cinnamon sugar
     2.5 ml    vanilla

PROCEDURE

          (1)  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.
          (2)  Add cinnamon sugar and salt to taste.
          (3)  Add frothy eggs to carrot/squash mixture.   Grease
               a  20-cm  loaf pan.  Coat the grease with oatmeal.
               Mix 40 g oatmeal into casserole.  Gently  fold  in
               green  peas,  then  put  mixture in casserole pan.
               Sprinkle remaining oatmeal on  top  and  dot  with
               butter.
          (4)  Bake at 175 deg. C 30 to 40 minutes until brown on
               top.  Once cooked, it can be served immediately or
               frozen for later consumption.

NOTES

     Cinnamon sugar is a mixture of sugar and powdered  cinnamon.
     Commercial cinnamon sugar mixtures are mostly sugar.  My mom
     prepares her own mixture with the emphasis decidedly on  the
     cinnamon.

RATING

     Difficulty: easy.  Time: 40 minutes preparation, 40  minutes
     cooking.  Precision: approximate measurement OK.

CONTRIBUTOR

     Jan Russak
     AT&T Information Systems, Lincroft, New Jersey, USA
     {ihnp4,cbosgd}!pegasus!russak