Chilean Butternut Squash Casserole

Delicious! I used fresh corn and it was fantastic. I took the left overs turned them into patties, coated the outside with panko breadcrumbs and fried them for a side dish the next night.

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This is a great way to do butternut squash. I prefer things with a little more spice than what the recipe called for, so instead of adding seasonings to the veggies, I added directly to the casserole mixture. I also tripled the amount of spices, and doubled the amount of garlic. Came out perfect for me. I served with lime wedges. End result was more "chilean" than "thanksgiving," which is my preference. This one is a keeper. I highly suggest at least trying a bite with some fresh lime juice on it!

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I love butternut squash. I have a dynamite recipe for soup. BUT, I'm always on the lookout for something fantastic to bring new life to butternut. And this is it. I found that by varying the amount of spice and cheese you subtly alter the flavor. But t's always interesting. One of the best things is that you don't entirely lose the sweetness, but you then start to find the cumin, then the chili, then the garlic, then the cheese. Each comes through cleanly, and then they all sing together. A winner for my recipe box!

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I liked this recipe so much, I became a member just to review it. This is the only way I can abide butternut squash. I decided to take a chance and it worked. This recipe is really amazing. It will now be my go to dish on Thanksgiving, and really any other time I want something delicious. The peppers, the corn and the cheese help put this dish over the top. I did add a bit extra of the cumin and chili powder.

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Like a lot of other people I doubled the chili powder, cumin and garlic. It was soooo good! I thought it tasted just like chili and cornbread...

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We really enjoyed this but I made one big change. Since it's the middle of summer I wanted to keep this on the lighter side so I ommitted the cheese. No matter. It was still delicious!! I served it alonside Southwestern Grilled Chicken With Lime Butter and it was a wonderful compliment. DH said to keep the recipe and we are looking forward to trying it in the cooler months with the cheese for a comforting dish. Thanks for sharing!

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I just tried this this week. I made it with a grilled lemon chicken breasts and added this as a side dish. If I had kids who enjoy tacos and the like (I have cooked for children ages zero to 16 in the same family), this is one way they would enjoy an orange vegetable. It has just a good, balanced taste and texture. Thank you Meredith for adding this recipe.

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OMG, can I spell amazing! This is my 1st time making butternut squash and I was pleased how well it turned out. Made it for an ethnic dinner & everybody loved it. I pre-baked my squash using convection bake but it may have dried out the cut side too much. I ended up peeling all the exposed skin rather than scooping but it worked. Absolutely loved the flavours of the spices. I find it easier to measure my cheese in ounces, I used 12 ounces (for 8 servings) which seems like alot but I think it was the right amount for this recipe. Thanks for sharing Meredith.

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I have made this a number of times and just love it. While it takes time to cook the squash, I usually do it ahead of time. This recipe lends itself to variations - I add mushrooms or other left over vegetables, sometime I add red pepper for more zest. I usually add less cheese (preference), but it doesn't seem to matter. It always goes over well, whether I am having it for lunches or serving it as part of a vegetarian dinner.

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Incredible!! What a perfect, perfect way to use up my dozens of butternut squash that I have stored away. My children (1, 3, & 6 year old) are begging for MORE! They just love it! I am so excited that I found this recipe. I highly recommend it! Very simple to make. No need to change a thing. Just as suggested, I baked my squash the night before so the preparation would take less time when I went to make it the next day. Thanks so much Meredith K!!!

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I really enjoyed this dish! I used rice instead of corn b/c that was what I had on hand, other than that I pretty much stuck to the recipe. Next time I'll add more chili powder since I like things spicy!

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This was easy to make and absolutely delicious! Everyone raved about it and the leftovers were even better. It was also really good cold. Thanks for this great recipe!

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Delicious and subtle. All the flavors come through. I may, as many others, double or triple the spices in the future. I like the suggestion below of squeezing lime on it. I agree with one other comment that this recipe lends itself to variation. I'm thinking mushrooms, other cheeses and sausage in the future.

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We had this tonight with chicken and salad. It was very good. I think I could have used more spices because my squash was a bit big. I actually mashed the squash and eggs in the Kitchen Aid Mixer on a slow speed, then added diced roasted vegies, garlic and Mexican blend grated cheese and mixed slowly. I put it into a pan, topped it with a little cheese, warmed it up and YUM!

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I really loved this. I made it almost exactly as listed. I only had a small amount of green bell pepper and I used a whole orange pepper. This was way different than I expected, but a huge hit. I will definitely make again...I will say I tried this with a little squeeze of lime and liked it WAY better without the lime.

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This was really delicious. I used it as a filling for bell peppers (and used only 1 bell pepper in the recipe) and added soy crumbles for my vegetarian husband. It was a fantastic flavor combination and I feel lucky to have found your recipe! Thank you so much for sharing it.

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This wasn't too bad but was still a bit sweet for our tastes. I'll try it once more but add more seasoning. Thanks.

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This is fantastic! I was looking for something different to do with my butternut squash instead of making soup. I was delighted when I came across this recipe & it's every bit as good as it's 5 star rating indicates. I substituted frozen peas for the corn as I have a corn sensitivity, but otherwise, I didn't change a thing. Loved it & will definitely be making it again!

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This was a very delicious and comforting casserole. My whole family loved it so much and talked about it for days. It was all gone in a flash! I replaced the corn with green peas since I have an allergy, and honestly loved it much more than I would have the corn. I also used goat cheddar cheese and I believe that is what my mother loved so much about it. I am sorry to say I forgot the cayenne pepper and would have loved it in there. I will certainly not forget it next time! Butternut squach is one of my favorite foods and this was a unique way to fix it. Thank you so much for sharing. :)

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Well, I was hoping to get my squash hating husband to like squash, and unfortunately he still doesn't. I really liked this though! I used a medium sized squash, and halved the amount of veggies, cheese and eggs. I kept the spices the same and felt it wasn't overpowering. I think this almost had a Tex-mex type flavor, but it was still very good.

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