Chilean Squash Casserole

Chilean Squash Casserole
Chilean Squash Casserole
Made with pumpkin, which tasted wierd at first, but turned out to be quite good. I did double the spices, and that was the right decision. Chris liked a lot. DM 2/7/11 Mollie Katzen's recipe uses 4 cups of canned pumpkin instead of the butternut squash - if you are in a hurry. Several reviewer suggested doubling the chile, cumin, and garlic. Others used peas instead of corn. Recipe got 5 stars. "This delicious casserole has become a tradition at my family's Thanksgiving. And everyone agrees we should make it more often, it's so good, and not hard to make. I've changed this recipe only slightly from the Chilean Squash in the Moosewood Cookbook. You can substitute mashed pumpkin or yams (unsweetened, of course!), but the butternut is best and worth the effort. A tip for easier clean up: I just mash the squash right in the casserole and mix everything there. I wipe off the upper sides wih a clean, damp dish towel and pop it in the oven. I've been tempted to add a cup or two of cooked rice or other grain to make it even more hardy, but I haven't tried that yet... Note: cook time does not include time for baking the squash; that can be done ahead and refrigerated."
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 8
vegetarian vegetables side dish main dish white meat free tree nut free nut free gluten free red meat free shellfish free contains dairy contains eggs pescatarian
  • 1 teaspoon salt
  • 4 eggs, beaten
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 large butternut squash
  • 1 cup chopped onions
  • 2 -3 cloves garlic crushed
  • 1 -2 tablespoon olive oil
  • 1 -2 dash cayenne pepper
  • 1 cup red bell peppers coarsely chopped
  • 1 cup green bell peppers coarsely chopped
  • 2 cups corn kernels ( fresh or frozen)
  • 2 cups grated sharp cheddar cheese
  • Carbohydrate 21.323037375 g
  • Cholesterol 140.4 mg
  • Fat 15.77027675 g
  • Fiber 3.64117997068167 g
  • Protein 13.9644315 g
  • Saturated Fat 8.0768975875 g
  • Serving Size 1 1 Serving (227g)
  • Sodium 250.68485 mg
  • Sugar 17.6818574043183 g
  • Trans Fat 1.156038875 g
  • Calories 271 calories

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, saut? onion, garlic and spices in olive oil until onion is translucent. Add peppers and salt, stir, cover and leave on low heat 5 min. Preheat oven to 350?. Stir beaten eggs into mashed squash. Add corn, saut?d vegies and grated cheddar; stir to mix well. Bake 20 min. covered; uncover and bake 20- 30 min. more. Nutrition Facts Serving Size: 1 (367 g) Servings Per Recipe: 8 Amount Per Serving% Daily ValueCalories 298.3 Calories from Fat 12842%Amount Per Serving% Daily ValueTotal Fat 14.2g21%Saturated Fat 7.0g35%Cholesterol 135.4mg45%Sugars 6.2 gSodium 514.5mg21%Total Carbohydrate 33.5g11%Dietary Fiber

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