Chilean squash

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 \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 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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