Chilean Squash from Moosewood Café

A tasty change from baked squash with brown sugar.    The latin spices blend well with the sweetness of the squash.   You can prepare and mix the vegies (squash, peppers, onions) and spices a day ahead then add the eggs and cheese right before you bake it.   Make sure to let the mixture warmup for a few minutes before baking.  Made a triple recipe for a our annual Xmas (The KEG) party, everyone enjoyed it.   

Ingredients

1 large Butternut squash (4-6cups)

1 cup chopped onions

6 cloves garlic, minced

2 tbls olive oil

1 tsp ground cumin

1 tsp chili powder

1-2 tsp cayenne pepper

1 cup red bell pepper, coarsely chopped

1 cup green or poblano pepper, coarsely chopped

1 chile pepper (Jalepeno, Anneheim, Serrano, …), diced

4 eggs beaten

2 ½ Cups grated sharp cheddar cheese

4 cups corn kernels (fresh or frozen)

2 tsp salt

1 tsp Coriander

Directions

Cut squash in half and remove seeds.  Bake cut side down at 425 for 35-45 min. or untillsoft..   Let squash cool and scrape out of the shell; mash as smoothly as your can.  Meanwhile, sauté onion, garlic, spices and 1 tsp salt in olive oil until onion is translucent.  Add pepper and the last tsp of salt, stir, cover and leave on low for 5 min.   Preheat oven to 350F.  Stir beaten eggs into mashed squash.  Add corn, sautéed veggies and 2 cups of grated cheddar cheese; mix well.  Place in greased casserole then sprinkle with remaining cheddar.  Bake 20 min covered; uncover and bake 20-30 min