Chilean Butternut Squash Casserole
Ready In: 1 hr 5 mins
Serves: 8
Ingredients
- 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
Directions
- 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.
- more.
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