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Buen Sabor Wednesday – Butternut Squash Casserole

Submitted by on November 11, 2009 - 11:30 am

I just love this time of year. The weather is chillier (only a bit, here in L.A., actually) & we get ready to have both sets of parents together for Thanksgiving. (That’s a real treat for our son, who only sees my parents a few times a year). As most of you know, I grew up in the country, in a small college town called Amherst, Massachusetts. Basically, we were surrounded by farms. (In fact, I think the neighborhood that I grew up in, where my folks still live, was built on a farm). Therefore, one of my favorite things about fall is the produce: pumpkins, corn, zucchini and, of course, butternut squash. I remember going with my folks to the local vegetable stand (yes, it was an actual stand: tables, crates, and all) to buy butter & sugar corn, the yellow and white kind. It was so delicious! In honor of my country roots I tracked down a delicious butternut squash casserole recipe just for you, from The ingredients are:

2 1/2 lb Butternut squash – (up to 5 lb)
1 Carrot (2 if you use more squash)
1 c Rolled oats (uncooked oatmeal)
12 oz Green peas
1 T Butter
2 Eggs, beaten frothy
1 pn Salt
5 T Cinnamon sugar (or less)
1/2 t Vanilla

Click Here for cooking instructions. Enjoy!

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