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!
Butternut Squash Casserole
Makes about 10 servings
1 large butternut squash
1 cup brown sugar
1 1/2 cups milk
1 tablespoon vanilla
1 pinch salt
1 tablespoons flour
1/4 cup butter, melted
2 cups cookie/cracker crumbs (I used a mix of shortbread cookies and graham crackers)
1/2 cup butter, melted
1 cup brown sugar
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.
Original recipe from AllRecipies.com