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Chilean Squash

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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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