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“I had some pureed squash in the freezer still from the fall and wanted to do something with it. This is what I came up with. I used this as a side dish but the ripe bananas add enough sweetness to this dish that it can be used as a dessert without adding any sugar. Any type of squash puree can be used for this including canned pumpkin. My young kids as well as my picky husband loved this enough to have it again the next night.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 3 cups butternut squash, pureed
  • 2 bananas, ripened
  • 2 tablespoons cinnamon

Directions

  1. Preheat oven to 350 degrees farenheit.
  2. Mash the bananas and mix in the squash and cinnamon. Pour into a 2 qt casserole.
  3. Bake for about 45 minutes until starting to brown around the edges.
  4. Let cool slightly and serve.

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