chilean squash
- Categories
- Vegetarian
- Entrees
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Butternut squash; cooked and pureed |
| 1 cup | Onion; chopped |
| 1½ cup | Mixed red and green peppers; chopped |
| 2 | Cloves garlic; crushed |
| 1 teaspoon | Ground cumin |
| 4 | Whole eggs; beaten |
| 2 cups | Corn; fresh or frozen, thawed |
| ½ teaspoon | Ground coriander |
| 1 dash | Cayenne |
| 1 dash | Black pepper |
| 1 cup | Cheddar cheese; grated |
| 2 tablespoons | Olive oil |
1. Saute onions, garlic and spices in olive oil until onions and garlic are translucent. Add peppers and salt. Cover and cook 5-8 minutes.
2. Add saute to mashed squash, along with corn and beaten eggs. Mix well.
Taste to correct seasonings.
3. Spread into a buttered 2 quart casserole and top with cheese.
4. cook in 350 degree oven 20 minutes, covered and 15 minutes uncovered.
NOTES : Serve with Corn Bread and Salad. 8/28/97 Recipe by: Moosewood Cookbook - Library Posted to recipelu-digest Volume 01 Number 465 by Kj375<Kj375@...> on Jan 6, 1998
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