Butternut squash casserole

  • 3 butternut squash, peeled, seeded, cubed
  • 1 onion, chopped
  • 3 large eggs
  • 120ml coconut milk
  • 1 1/2 tsps curry powder
  • 1 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup sultanas
  • 1/2 cup sweetened flaked coconut
1) Preheat the oven to 180C/Gas 4. Lightly grease a 2L casserole dish.

2) In a large Dutch oven, combine the squash and onion; add enough water to cover. Bring to a boil over high heat and cook for 10 to 12 minutes or until the squash is tender; drain well. Spoon the squash mixture into a large bowl.

3) In a small bowl, whisk together the eggs, milk, curry powder, salt and pepper. Add to the squash mixture. Beat at a medium speed with an electric mixer until smooth. Spoon the mixture into the prepared baking dish; sprinkle evenly with the sultanas and coconut. Bake for 40 minutes or until the centre is set.

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