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

 * 1) Boil squash and carrot together until the carrot is tender. Allow both to cool.
 * 2) Slide skin off carrot. Being careful with Squash, remove its seeds and peel.
 * 3) Blend carrots and squash together. Don't overblend: preserve some texture.
 * 4) Add cinnamon sugar and salt to taste. Add frothy eggs to carrot/squash mixture.
 * 5) Grease an 8-inch loaf pan. Coat the grease with oatmeal. Mix ½ cup oatmeal into casserole.
 * 6) Gently fold in green peas, then put mixture in casserole pan.
 * 7) Sprinkle remaining oatmeal on top and dot with butter.
 * 8) Bake at 350 °F for 30 to 40 minutes until brown on top.
 * 9) Once cooked, it can be served immediately or frozen for later consumption.