This is a tasty squash casserole giving a bit of a different twist. Can be made a day ahead but hold out the eggs and cheese to be mixed in before cooking.
Prep Time: 20 mins, Total Time: 1 1/4 hr
1 large butternut squash
1 cup chopped onion
2 -3 cloves garlic, crushed
1 -2 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 -2 dash cayenne pepper
1 cup red bell pepper, coarsely chopped
1 cup green bell pepper, coarsely chopped
1 teaspoon salt
4 eggs, beaten
2 cups corn kernels (fresh or frozen)
2 cups grated sharp cheddar cheese
Preheat oven to 350°.
1. Cut squash in half lengthwise and scoop out seeds. Bake cut sides down at 425° 45- 50 min. or until very soft at thick end. Let squash cool and scrape out of the shell; mash as smoothly as you can.
Meanwhile, sauté onion, garlic and spices in olive oil until onion is translucent. Add peppers and salt, stir, cover and leave on low heat 5 min.
2. Stir beaten eggs into mashed squash. 9 Add corn, sautéd vegies and grated cheddar; stir to mix well.
3. Bake 20 min. overed; uncover and bake 20- 30 min. more.
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One of my favorite recipes, a perfect fall dish. I serve with a few chicken sausages browned up and call it a meal. I like to add a few pumpkin seeds, sometimes dried cranberries too. Butternut, acorn squash, or even sweet potatoes will work.
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