Butternut Squash Casserole

• 3 butternut squash, peeled, seeded and cubed
• 1 onion, chopped
• 3 large eggs
• 1/2 cup coconut milk
• 1 1/2 teaspoons curry powder
• 1 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1/2 cup raisins
• 1/2 cup sweetened flaked coconut
• Directions
• Preheat oven to 350 degrees F. Lightly grease a 2 1/2-quart casserole dish.

1. In a large Dutch oven, combine squash and onion; add water to cover. Bring to a boil over high heat and cook 10 to 12 minutes or until squash is tender; drain well. Spoon squash mixture into a large bowl.
2. In a small bowl, whisk together eggs, milk, curry powder, salt, and pepper. Add to squash mixture. Beat at medium speed with an electric mixer until smooth. Spoon into prepared baking dish; sprinkle evenly with raisins and coconut. Bake 40 minutes or until center is set.

butternut squash, onion, eggs, coconut milk, curry powder, salt, cracked black pepper, raisins, coconut, directions, f lightly

Taken from www.epicurious.com/recipes/member/views/butternut-squash-casserole-52650391 (may not work)