Today we have Great Thanksgiving Recipes from the past and a new one for a Butternut Squash Casserole, which was amazingly good. Two of my kids said I don't like squash, but I'll try it, they loved it. This new recipe was a big hit, so you can safely add it to your Thanksgiving menu.
Thanksgiving Menu for 2013
Stuffing (I get the recipe on soon)
Loaded Mashed Potatoes (I get the recipe on soon)
Turkey (no recipe, we are looking for a new brine)
Maple Pecan Glazed Turkey (new recipe from Charly)
And now our newest recipe for Butternut Squash Casserole.
Butternut Squash Casserole
2 lbs butternut squash, peeled and cubed
4 to 5 TB butter, sliced
1/4 cup cream
1/3 cup brown sugar
1/2 tsp salt
1/4 tsp black pepper
Preheat oven to 350 degrees and spray a 1 1/2 quart casserole dish with non stick cooking spray.
Put cubed butternut squash in a pan of water and put on stove and bring to a boil
Boil 15 to 20 minutes, or until squash is soft and can be cut in half with a spoon.
Drain squash and put in a bowl to mix. Add butter and start mixing, then add cream, brown sugar, salt, and pepper. Mix well.
Next add egg and mix until egg is thouroughly incorporated.
Pour into casserole dish and bake for 40 to 45 minutes.