Submitted by R.B. Smith, Lebanon, Mo.

INGREDIENTS:

3 butternut squash, peeled, seeded and cubed

1 onion, chopped

3 large eggs

1/2 C coconut milk

1 1/2 tsp curry powder

1 tsp salt

1/4 tsp cracked black pepper

1/2 C raisins

1/2 C sweetened flaked coconut

DIRECTIONS:

Preheat oven to 350 degrees. Lightly grease a 2 1/2-quart casserole dish. 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. 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.

R.B. SmithRecipesappetizer,Butternut Squash Casserole,casserole,Lebanon,Missouri,R.B. Smith,sideSubmitted by R.B. Smith, Lebanon, Mo. INGREDIENTS: 3 butternut squash, peeled, seeded and cubed 1 onion, chopped 3 large eggs 1/2 C coconut milk 1 1/2 tsp curry powder 1 tsp salt 1/4 tsp cracked black pepper 1/2 C raisins 1/2 C sweetened flaked coconut DIRECTIONS: Preheat oven to 350 degrees. Lightly grease a 2 1/2-quart casserole dish. In a large...The Ozarks' most read farm newspaper, reaching more than 58,000 readers in Missouri, Arkansas and Oklahoma