I have some extra squash that needed to be used. I am not a huge casserole fan, but for some reason I decided to try to make a butternut casserole. I wanted a fusion of flavors. So this is what I did…
I sauteed an onion in a blend of sesame and coconut oil. I then added in one butternut squash cut up into small chunks. I allowed this to cook a bit, enough to soften the squash.
In a small skillet I toasted 1/3 cup of pumpkin seeds in some sesame oil.
While this was going on at the stove, I combined a cup of yogurt and 2 eggs with 2 tsps of curry powder, 1/2 tsp of salt, and added in some hot pepper flakes. I sat this aside.
Then I sliced up 10 prune. Grated some Parmesan cheese, and measured out 1/2 cup of unsweetened coconut.
After oiling a casserole dish, I combined all of the ingredients and put it in the oven for 45 minutes.
I served this up with some fresh salmon fillets and navy beans.
The casserole could stand alone if it had more cheese or ground meat added to it. Instead of pumpkin seeds, nuts could be used.
Overall, we thought this was very good and something we will make again.