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 over-blend: 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 about 1/2 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 degrees F. 30 to 40
minutes until brown on top. Once cooked, it can be served immediately or
frozen for later consumption.

NOTES:

* Butternut squash and carrot casserole -- A delicious Thanksgiving or
Christmas casserole. My mother makes this at the holidays. I don't know
where she originally got the recipe. Yield: Serves 10.

* Cinnamon sugar is a mixture of sugar and powdered cinnamon. Commercial
cinnamon sugar mixtures are mostly sugar. My mom prepares her own mixture
with the emphasis decidedly on the cinnamon.

: Difficulty: easy.
: Time: 40 minutes preparation, 40 minutes cooking.
: Precision: approximate measurement OK.

: Jan Russak
: AT&T Information Systems, Lincroft, New Jersey, USA
: {ihnp4,cbosgd}!pegasus!russak

: