Chilean squash

6 Servings

Ingredients

QuantityIngredient
4cupsButternut squash; cooked and pureed
1cupOnion; chopped
cupMixed red and green peppers; chopped
2Cloves garlic; crushed
1teaspoonGround cumin
4Whole eggs; beaten
2cupsCorn; fresh or frozen, thawed
½teaspoonGround coriander
1dashCayenne
1dashBlack pepper
1cupCheddar cheese; grated
2tablespoonsOlive oil

Directions

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