AuthorInfusedEatsFull of fresh harvested summer squash & cannabis infused butter this Southern treat will please the taste buds & the mind.
Prep Squash by removing the ends and chopping into chunks. Place in a large saucepan and cover with water. Boil for about 15 minutes or just until tender. Strain.
Assemble Casserole in a large mixing bowl by adding in the squash and smashing into pieces. Add in the cannabutter, ⅓ cup of bread crumbs, onions, eggs, sugar, salt and peppers. Mix by hand until well blended.
Pan into 2 quart greased casserole dish and smooth top. Pour over ¼ cup melted butter and evenly coat with remaining bread crumbs.
Bake for about 1 hour on 350° F
Ingredients
Directions
Prep Squash by removing the ends and chopping into chunks. Place in a large saucepan and cover with water. Boil for about 15 minutes or just until tender. Strain.
Assemble Casserole in a large mixing bowl by adding in the squash and smashing into pieces. Add in the cannabutter, ⅓ cup of bread crumbs, onions, eggs, sugar, salt and peppers. Mix by hand until well blended.
Pan into 2 quart greased casserole dish and smooth top. Pour over ¼ cup melted butter and evenly coat with remaining bread crumbs.
Bake for about 1 hour on 350° F