RECIPE AND PHOTO SUBMITTED BYLeslie Kendall Pease
BUTTERNUT CASSEROLE
Take a whole butternut squash, carefully cut in half lengthwise.
Scoop out seeds and pulp.
(The new P. Chef ice cream scoop is the best tool for this!). Lay cut side down in pan, pour 1/2-1″ boiling water around it and bake 45-55 min at 350*, until the solid part is fork-tender.
Remove from oven, carefully drain, then allow to cool enough to handle. Scrape out the flesh and discard skins. Beat until smooth. Then I stirred in about 1/4 cup real butter, melted, 1 to 2 tsp vanilla extract, about 1/4 cup brown sugar, and sprinkled with cinnamon. Beat all together, pour into covered baking or microwave dish, and heat through. Cover and Microwave for a few minutes or bake covered 20-25 min at 350-375* until heated through. (Heating times are a guess, lol.)
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