Squash and Carrot Casserole

About a week ago I got a Vegetable cookbook from CostCo.  Since I am eating so many vegetables I need more ideas on creative ways to make them.  I came across a recipe in the book on how to make a Squash casserole.  The first thing it wanted was stewed squash.  I had no idea how to do that so I looked it up on my iPad.  After I realized it was a method that would make the dish that was already full of calories more fattening I decided to skip that step and steam the squash.  I also decided to add carrots.

Usually in the stewing step the squash gets mashed.  However since we are skipping that all together we have to mash the squash and the carrots after steaming them for 20 min.

 Once the veggies are mashed melt some butter in a skillet.

Once the butter is melted add the mashed vegetables and simmer for a while.

 While the veggie mash is simmering  mix an egg and some milk and a small amount of sugar or your favorite sugar substitute in the bowl.

 Then add the mashed veggies.  If you want you can add a bit more sugar too.

 Now get two slices of bread.  buttermilk was my choice this time.

 Cut up the bread in cubes

 Put it in your skillet to soak up left over veggie mash and the left over butter.

 Add the cubes to your egg and mash mixture.

 Coat the bread cubes with the mixture.

 You can add some more sugar if you like or other spices.  One its all complete you put it in a pan.

 Cook the casserole for 30-40 min at 350 degrees.

 When its lightly golden brown on top and most of the liquid has been absorbed by the bread it is done!