Chilean Butternut Squash Casserole

1 large butternut squash
1 cup chopped onion
2 -3 cloves garlic, crushed
1 -2 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 -2 dash cayenne pepper
1 cup red bell pepper, coarsely chopped
1 cup green bell pepper, coarsely chopped
1 teaspoon salt
4 eggs, beaten
2 cups corn kernels (fresh or frozen)
2 cups grated sharp cheddar cheese

Cut squash in half lengthwise and scoop out seeds. Bake cut sides down at 425 degrees F 45- 50 min or until very soft at thick end. Let squash cool and scrape out of the shell; mash as smoothly as you can. Meanwhile, saute onion, garlic and spices in olive oil until onion is translucent. Add peppers and salt, stir, cover and leave on low heat 5 min.Preheat oven to 350°. Stir beaten eggs into mashed squash. Add corn, sauteed veggies and grated cheddar; stir to mix well. Bake 20 min covered; uncover and bake 20- 30 minutes more.

Source: food.com

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