This delicious casserole has become a tradition at my family's Thanksgiving. And everyone agrees we should make it more often, it's so good, and not hard to make. I've changed this recipe only slightly from the Chilean Squash in the Moosewood Cookbook. You can substitute mashed pumpkin or yams (unsweetened, of course!), but the butternut is best and worth the effort. A tip for easier clean up: I just mash the squash right in the casserole and mix everything there. I wipe off the upper sides wih a clean, damp dish towel and pop it in the oven. I've been tempted to add a cup or two of cooked rice or other grain to make it even more hardy, but I haven't tried that yet... Note: cook time does not include time for baking the squash; that can be done ahead and refrigerated.
- 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° 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, sauté 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, sautéd vegies and grated cheddar; stir to mix well.
- Bake 20 min.
- covered; uncover and bake 20- 30 min.