Baked Butternut Squash

Lotsa squash sitting on my counter. Usually I just bake it and mash it w butter, salt and pepper. But this time, after using one of them to make squash fries, I'm going to try 2 different recipes:


BUTTERNUT SQUASH BAKE

2 c. cooked, mashed butternut squash
1/3 c. honey
2 eggs, beaten
1/3 c. orange juice
1/3 c. nonfat dry milk powder
1/2 c. chopped pecans
2 tbsp. melted butter

Combine all ingredients and mix well. Pour into a greased 1 1/2-quart oven- proof casserole dish. Bake at 350 degrees until set, about 1 hour to 1 1/2 hours. (Test by inserting a knife into the squash - it is set when knife comes out clean.



Or another version:

2 cups mashed butternut squash
2 cups flavored bread crumbs, gluten free
1 cup vegetable broth
1 cup chopped onions
2 egg beaters
1/4 teaspoon salt
a pinch of black pepper
a teaspoon sugar
4 tablespoons oil


Bake the squash at 350 degrees for an hour.
Remove from oven and cut squash on a large plate or serving dish.
Scoop out the pits and remove squash meat from shell
Mash the squash (or use half the squash and kept the other for a vegetable stew)
Place squash in a large bowl.
Add crumbs, soup, and onions and stir well.
Add the remaining ingredients and stir.
Grease a one quart casserole and bake at 350 degrees for 40 minutes.
Looks delicious. Thinking of serving it on a plate by flipping it out, turning the pan upside down on the plate.