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