Butternut Squash Casserole

Ingredients

• 3  butternut squash cubed peeled seeded
• 0.5 cup coconut milk 
• 1.5 teaspoons curry powder 
• 3 large eggs 
• 1  onion chopped
• 0.3 teaspoon cracked pepper black
• 0.5 cup raisins 
• 1 teaspoon salt 
• 0.5 cup coconut or sweetened flaked

Equipment

• bowl
• oven
• whisk
• baking pan
• hand mixer
• casserole dish
• dutch oven

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 2 1/2-quart casserole dish.
2. 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.
3. In a small bowl, whisk together eggs, milk, curry powder, salt, and pepper.
4. 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.
5. Bake 40 minutes or until center is set.