Pesach is around the corner and I’ve hardly mentioned anything about preparations, menu plans, or recipes!    Tonight I was writing out my list of dishes to make for Passover, and remembered this recipe.  Butternut squash is a fantastic food – packed with nutrients, delicious, and very, very versatile.  Here’s a recipe that can be used as a side dish for a main meal or as a pudding for dessert. 

Butternut Squash Casserole

• 2 c. butternut squash, cooked (I like to bake mine at 350 degrees until soft, then mash it)
• 3 eggs
• 1/4 – 1/2 c. honey (I prefer the smaller amount of sweetener)
• 1/2 c. milk
• 1/3 c. butter
• 2 T. grated coconut
• 1/2 t. powdered ginger

Mix until all ingredients are thoroughly mixed.  Pour into buttered pan and bake at 350 degrees for an hour.  Serve warm as a side dish or chilled as a pudding. 

Enjoy!

(This is part of the Real Food Digest Passover roundup– be sure to check there for more great Pesach ideas!) 

Avivah