Butternut Squash Casserole

I looked high and low for sweet potatoes or yams in Bogotá.  I went to supermarkets and corner stores, and yet these patatas were nowhere to be found.  I showed a picture to Leito, who told me that they were called patatas, but even with pictures and my new vocabulary, I could not find them.  I heard that there might be some at a market called Paloquemao that is in the south of the city, but was advised not to go there unless I had a least four bodyguards. Needless to say, my Fulbright stipend does not afford me this luxury, and so I decided to change my Thanksgiving menu a little.  I found butternut squash here, and so I decided to make a butternut squash casserole instead of a sweet potato casserole.  It turned out delicioso!

I got busy with Thanksgiving dinner and this was the only picture I have of the final product :(

I got busy with Thanksgiving dinner and this was the only picture I have of the final product 😦

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Butternut Squash Casserole

Makes about 10 servings

Ingredients:

Casserole:

large butternut squash

1 cup brown sugar

1 1/2 cups milk

1 tablespoon vanilla

1 pinch salt

1 tablespoons flour

3 eggs

1/4 cup butter, melted

Topping:

2 cups cookie/cracker crumbs (I used a mix of shortbread cookies and graham crackers)

1/2 cup butter, melted

1 cup brown sugar

Instructions:

Preheat oven to 425 degrees F (220 degrees C).

Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.

In a deep 8 inch baking dish (or a 9×13 inch casserole dish) combine 3 cups mashed butternut squash,  sugar, milk, vanilla , salt, flour, eggs and 1/4 cup melted butter.

Bake in preheated oven for 45 minutes, or until set.

In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

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Cooking the squash

Cooking the squash

Mixing together the casserole

Mixing together the casserole

The casserole before the topping

The casserole before the topping

Crushing shortbread cookies

Crushing shortbread cookies

Making the topping

Making the topping

Original recipe from AllRecipies.com

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One thought on “Butternut Squash Casserole

  1. Pingback: Dried Cranberry-Agraz Sauce | Cooking in Colombia

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