Squash Casserole

Squash Casserole

3 lbs. Butternut squash
1-cup Breadcrumbs
1 tsp Salt
3 tsp Parsley – minced
1 1/2 cups Cheddar cheese grated
1/2 tsp Pepper
1 cup Cottage cheese
4 tsp Butter, melted
4 Eggs – beaten

– Peel and grate the squash
– Mix with salt and allow to stand for approximately 20 – 25 minutes
– Press/squeeze all of the liquid from the squash (this liquid may be used in for stock in other dishes otherwise discard)
– Mix the squash with the cheeses, eggs, add breadcrumbs, parsley and pepper

Preheat oven – 350 degrees

  • Once mixed well, place mixture into a buttered 3 quart casserole dish
  • Pour melted butter on top
  • Bake at 350 degrees for 1 hour

Let cool and serve…

Recipe compliments – [Moira Johnson] The Barbados Cookbook – more here…