Butternut Squash Coconut Casserole

I normally don’t make Paula Deen recipes.  Not that I don’t looooooove Paula Deen (who couldn’t love this woman?), but I just can’t get past the butter…the lard…the cheese…the cream…all of those things that I do, in fact cook with, but only in moderation.  The last time I made a Paula recipe there was a stick of butter involved, and that was just the prep work.  Point taken.

But, Paula had me at “butternut squash.”  I adore butternut squash, especially in the fall.  I eat squash constantly, and am always trying to find new “sweet” recipes that enhance the squash’s natural earthy taste.  Thus, you can imagine my surprise, when, after searching long and hard for a “different” take on squash, I came across this coconut squash casserole.

Coconut? With SQUASH? What is she thinking?! The combination of eastern spices–curry, coconut milk, dehydrated coconut–mixed with your typical New England butternut squash somehow combines all of my favorite spices in a curry, coconuty, squashy dish that is just amazing.  Just…clearly delicious.

For a new take on a squash casserole, try this coconut and curry-inspired variation.  Puree the dish for a smooth, silky casserole, or leave the squash whole, for a more textured fall-inspired bite.

Butternut Squash Coconut Casserole

This recipe comes form Paula Deen of all people.  The recipe can be found over at Food Network here.

Ingredients:

* 1 large butternut squash, peeled, seeded, and cut into 1 inch cubes

* 1 large onion, chopped

* 3 large eggs, beaten

* 1/2 cup coconut milk

* 1 1/2 teaspoon curry powder

* 1 teaspoon salt

* 1/4 teaspoon cracked black pepper

* 1/2 cup raisins

* 1/2 cup sweetened flaked coconut

1.)  Preheat oven to 350F.  Spray down a casserole dish with non-stick cooking spray.  Using a large, sharp chef’s knife, cut butternut squash in half (this may be tricky, and difficult as raw squash are very hard to cut, so be careful with that knife!).  Once halved, remove seeds from squash and peel outside.  Cut squash into 1 inch cubes.

2.) Bring a pot of water to boil on your stove top.  Add onions and squash and cook on medium-high for 10 minutes. Then, strain.  Spoon squash and onions into a large mixing bowl.

3.) In a separate bowl, whisk together eggs, curry powder, coconut milk, salt, and pepper.  Add to squash mixture.  If you want, you can add the coconuts and the raisins during this step, or add them to the top of the casserole.  Using a large wooden spoon, mix to fully combine, or using an electric mixture, mix until pureed.

4.) Pour squash mixture into greased casserole dish.  If you opted to hold the raisins and coconut to this step, now sprinkle them on top (evenly).  Otherwise, put casserole in oven and bake for 40 minutes, or until casserole has set.

5.) Remove casserole from oven and allow to cool.

Enjoy! Make 4-6 servings.

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