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.
