Ingredients
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1
-
1
-
2 - 3
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1 - 2
-
1
-
1
-
1 - 2
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1
-
1
-
1
-
-
-
-
-
Directions
Chilean Butternut Squash Casserole, 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., I have made this several times. It is, by far, the best way i have prepared butternut squash. It is always a hit at potlucks. I have added a 4 oz container of feta cheese crumbles which adds a sharp cheese taste and a nice balance with the spices. When i uncover for the last 20 minutes, I add chopped pistacios for some crunch. This all fits in an 8 x 8 casserole dish. DELICIOUS!!!, still waiting for answer to my question= how large a casserole and also it it buttered before baking?
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Steps
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1
Done
|
Cut Squash in Half Lengthwise and Scoop Out Seeds. |
|
2
Done
|
Bake Cut Sides Down at 425 45- 50 Min. |
|
3
Done
|
or Until Very Soft at Thick End. |
|
4
Done
|
Let Squash Cool and Scrape Out of the Shell; Mash as Smoothly as You Can. |
|
5
Done
|
Meanwhile, Saut Onion, Garlic and Spices in Olive Oil Until Onion Is Translucent. |
|
6
Done
|
Add Peppers and Salt, Stir, Cover and Leave on Low Heat 5 Min. |
|
7
Done
|
Preheat Oven to 350. |
|
8
Done
|
Stir Beaten Eggs Into Mashed Squash. |
|
9
Done
|
Add Corn, Sautd Vegies and Grated Cheddar; Stir to Mix Well. |
|
10
Done
|
Bake 20 Min. |
