Butternut Squash Casserole recipe)
3 cups butternut squash (cooked and mashed - I used one butternut squash and a pit of canned pumpkin puree I had leftover in the refrigerator)
1/4 cup sugar
1/4 cup dark brown sugar
1/4 cup margarine
1 can (14oz.) diced pineapple
1 tsp ground cinnamon
1 tsp vanilla extract
1 cup chopped walnuts
1 cup quinoa (optional)
water to cook quinoa based on package directions
Roast the peeled butternut squash while you cook quinoa (set aside once the quinoa is done). Start a small sauce pan on medium and add the margarine, sugars, pineapple, cinnamon, and vanilla extract. Cook until the sugar dissolves, stirring regularly. Take the pineapple mixture off the heat and set aside. Mash the squash when it is done roasting. Mix the mashed squash, pineapple mixture, and quinoa all together in a lightly greased casserole dish. Top with chopped walnuts and bake at 325 degrees F for 45 minutes.
It reminded me of a healthier version of my mom's pineapple cake and would work well for breakfast, brunch, or dessert.
Josie after her first soccer game on Saturday. Soaked, but very happy!
Josie "taking a bit of shade" on the way home from ballet yesterday.
Josie "helping the bees out" by smelling the roses.