Chilean Butternut Squash Casserole

Recipe by Meredith K.
READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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