Carrot Recipes

Squash ~ Carrot Casserole

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Carrot - Squash Casserole

2 1/2 lbs butternut squash
2 carrots
1 cup uncooked oatmeal
12 oz green peas
1 Tbsp butter
2 eggs, beaten frothy
a pinch of salt
3-5 Tbsp cinnamon sugar {Cinnamon sugar is a mixture of sugar and powdered cinnamon.}
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 over blend: preserve some texture.

Add cinnamon sugar and salt to taste. Add frothy eggs to carrot/squash mixture.

Grease an 8-inch 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 350F for 30 to 40 minutes until golden brown on top. Once cooked, it can be served immediately or frozen for later consumption.