So many folks are not aware of the many ways you can prepare sweet potatoes and butternut squash. Here are two of my favorite recipes from growing up on my parents farm where my dad dearly loved to grow sweet potatoes and winter squash. I remember harvesting and preparing them for storage in our underground root cellar so we could have many meals throughout the winter with the harvest from our my dad’s beloved Circle BAR R farm.
The following two recipes are great anytime but especially Thanksgiving and Christmas meals. Hope you enjoy them as much as we do.
Sweet Potato Pudding
My dad was the chef in our family and to watch him make dishes from scratch and savor the delicious aroma throughout the house and then delight in eating his wonderful dishes was the highlight growing up. My dad loved sweet potatoes he loved growing them and ultimately cooking with them. One would be a fool to turn down any dish he made with sweet potatoes, this is one of my favorites and the more coconut and pecans the better for me.
2 Carousel Watergardens Farm Omelet Acres eggs, beaten
¾ – 1 cup sugar
2 cups Carousel Watergardens Farm sweet potatoes, grated
1 13oz. can evaporated milk
½ cup milk
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp salt
½ cup butter or margarine, melted
1 cup flaked coconut
½ cup pecans (optional)
Directions: Combine eggs and sugar in a large mixing bowl, beating well.
Stir in remaining ingredients.
Pour into a greased 1 ½ qt. casserole dish. Top with pecans
Bake at 350 degrees for 1 hour.
Serve warm with whipped cream or French vanilla ice cream and enjoy. I love mine with some warm Carousel Watergardens Farm maple syrup
Note: You can also spoon mixture into individual single serve casserole cups, to bake just place them on a bake sheet.
CWFFarm ‘s Butternut Squash Casserole
Serves 18-20 people.
1lb. yellow rice, uncooked
4-6 full leaves of kale or spinach washed & shredded
1 medium to large butternut squash, peeled, split in half, de-seeded and sliced
1 lb. Carousel Watergardens Farm pork sausage
½ cup mushrooms (optional)
½ cup mild onions chopped
Salt & pepper to taste
1 8oz. pkg shredded Mexican cheese blend
Directions: Cook kale or spinach with yellow rice as per the instructions on the bag of rice until the water has been absorbed, and then turn off heat.
Preheat oven to 350 degrees. Line a casserole pan or lasagna pan with aluminum foil. Spread sliced squash to cover most of the pan surface.
In a fry pan Saute sausage, mushrooms and onions to lightly brown them. Add salt & pepper.
Mix the sausage, mushrooms, onions, and half the cheese with the rice mixture and spread into the casserole pan over the squash.
Cover the casserole pan with aluminum foil and bake 30 minutes.
Remove the aluminum cover and sprinkle more cheese on the top of casserole and bake until it lightly browns in oven. Serve warm and enjoy.
This makes a wonderful side dish for the holiday’s and served with turkey or ham gravy.
NOTE: Leftovers are great the next day form into patties and fry them in a skillet until crispy on each side then serve warm with Carousel Watergardens Farm maple syrup.