Recipe by Lizzymommy
An untraditional Mexican dish inspired by the fall vegetable harvest, this casserole gets raves at potluck dinners! As a main dish, this serves 6-8. As a side dish, it easily serves 12. It is a terrific accompaniment to Black Bean, Corn, and Cheddar Fritters. The ingredients listed are for the lighter version of the meal. Also tremendously delicious is topping it with an additional cup of pepper Jack cheese over the sliced tomatoes. But save that for a decadent meal, because the light version is quite tasty, too!
- 1 (2 lb) butternut squash
- 2 tablespoons canola oil
- 1 cup chopped onion (1 large )
- 1 cup chopped green bell pepper (1 large )
- 1 1⁄2 cups chopped zucchini (1 medium )
- 4 large garlic cloves, peeled and minced
- 1 medium jalapeno pepper, minced
- 1 teaspoon dried oregano
- 1 cup corn kernel (fresh or frozen)
- 1⁄4 cup chopped fresh basil or 2 tablespoons dried basil
- 3 medium tomatoes (2 chopped, 1 sliced)
- 1 cup chopped kale
- 1 cup light sour cream
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground coriander
- 1 pinch ground cloves
- 1 pinch cayenne
- 1⁄2 cup grated monterey jack pepper cheese
Directions See How It's Made
- Preheat the oven to 375 degrees.
- Peel the squash, cut in half lengthwise, and scoop out the seeds. Cut into pieces, and place in covered 3 quart casserole dish with a little water. Microwave for 10 minutes, and then let stand for 10 more minutes to finish steaming.
- Meanwhile, heat the oil in a large skillet over medium heat. Saute the onion, green pepper, zucchini, garlic, jalapeno, and oregano until the vegetables are tender. Remove the pan from the heat.
- Drain the water from the squash, and mash until smooth. Stir in the sauteed vegetables. Add the corn, basil, chopped tomatoes, kale, light sour cream, salt, cumin, chili powder, coriander, cloves, cayenne, and pepper jack cheese. Stir well.
- Smooth out the vegetable mixture. Top with the sliced tomatoes. (Add another cup pepper Jack cheese and sprinkle with paprika if you want to go all out!) Bake for 30 minutes. It should be bubbling around the edges and golden in color. Serve immediately.