Serves: 10
2 1/2 lbs. Butternut squash
1 carrot
1 cup rolled oats (uncooked oatmeal
12 oz green peas
1 Tbls. butter
2 eggs, beaten until frothy
pinch of salt
5 Tbls. cinnamon sugar (or less, depending on taste)
1/2 tsp. vanilla
Boil squash and carrot together until the carrot is tender. Allow both to
. 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 about 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 350 degrees F. 30 to 40 minutes until brown on top. Once cooked, it can be served immediately or frozen for later use.
NOTE: Cinnamon sugar is a mixture of sugar and powdered cinnamon. Commercial cinnamon sugar mixtures are mostly sugar, so my advice is to make your own.
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