Yield: 6 Servings
|4 cups||Butternut squash; cooked and pureed|
|1 cup||Onion; chopped|
|1½ cup||Mixed red and green peppers; chopped|
|2 \N||Cloves garlic; crushed|
|1 teaspoon||Ground cumin|
|4 \N||Whole eggs; beaten|
|2 cups||Corn; fresh or frozen, thawed|
|½ teaspoon||Ground coriander|
|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