1 large butternut squash, cubed
1 onion, chopped
3 large eggs
1/2 cup coconut milk
1 teaspoon curry powder
1 teaspoon sea salt
1/4 teaspoon black pepper
1 cup raisins
1 cup unsweetened coconut flakes
Preheat oven to 350 degrees. Lightly grease a 2 ½ quart casserole dish. In a large pot, combine squash and onion; add water to cover. Bring to a boil over high heat and cook about 15 minutes or until squash is tender; drain well. Spoon squash mixture into a large bowl. Set aside and let cool.
In a small bowl, whisk together eggs, milk, curry powder, salt, and pepper. Add to squash mixture. Working in batches, spoon mixture into blender or food processor; blend until smooth. Pour into prepared baking dish. Bake 20 minutes. Remove and sprinkle with raisins and coconut. Bake another 20 minutes until center is set.