Title: Chilean Squash
Yield: 6 Servings
Categories: Vegetarian, Entrees
Ingredients:
4 c Butternut squash; cooked and
-pureed
1 c Onion; chopped
1 1/2 c Mixed red and green peppers;
-chopped
2 Cloves garlic; crushed
1 ts Ground cumin
4 Whole eggs; beaten
2 c Corn; fresh or frozen,
-thawed
1/2 ts Ground coriander
1 ds Cayenne
1 ds Black pepper
1 c Cheddar cheese; grated
2 tb Olive oil
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 on
Jan 6, 1998
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