Carrot Squash Casserole

== Ingredients ==
* 2½ lbs butternut squash 
* 2 carrots 
* 1 cup uncooked oatmeal 
* 12 oz green peas 
* 1 Tbsp butter 
* 2 eggs, beaten frothy 
* pinch salt 
* 3-5 Tbsp cinnamon sugar (cinnamon sugar is a mixture of sugar and powdered cinnamon.)
* ½ tsp vanilla 
== Directions ==
# Boil squash and carrot together until the carrot is tender. Allow both to cool. 
# Slide skin off carrot. Being careful with Squash, remove its seeds and peel. 
# Blend carrots and squash together. Don't overblend: preserve some texture. 
# Add cinnamon sugar and salt to taste. Add frothy eggs to carrot/squash mixture. 
# Grease an 8-inch loaf pan. Coat the grease with oatmeal. Mix ½ cup oatmeal into casserole. 
# Gently fold in green peas, then put mixture in casserole pan. 
# Sprinkle remaining oatmeal on top and dot with butter. 
# Bake at 350 °F for 30 to 40 minutes until brown on top. 
# Once cooked, it can be served immediately or frozen for later consumption.
Category:Vegetarian Recipes
Category:Casserole Recipes
Category:Butternut squash Recipes
Category:Carrot Recipes
Category:Pea Recipes
Category:Rolled oats Recipes