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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (325g) Recipe makes 8 servings |
||
| Calories 298 | ||
| Calories from Fat 128 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.2g | 21% | |
| Saturated Fat 7.1g | 35% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 135mg | 45% | |
| Sodium 514mg | 21% | |
| Potassium 861mg | 24% | |
| Total Carbohydrate 33.5g | 11% | |
| Dietary Fiber 5.5g | 22% | |
| Sugars 6.2g | ||
| Protein 13.8g | 27% | |
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Chilean Butternut Squash Casserole
SERVES 8
Ingredients
- 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
Directions
1
Cut squash in half lengthwise and scoop out seeds.2
Bake cut sides down at 425° 45- 50 min.3
or until very soft at thick end.4
Let squash cool and scrape out of the shell; mash as smoothly as you can.5
Meanwhile, sauté onion, garlic and spices in olive oil until onion is translucent.6
Add peppers and salt, stir, cover and leave on low heat 5 min.7
Preheat oven to 350°.8
Stir beaten eggs into mashed squash.9
Add corn, sautéd vegies and grated cheddar; stir to mix well.10
Bake 20 min.11
covered; uncover and bake 20- 30 min.12
more.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > South American > Chilean
- Preparation > Time to Make > < 4 hours
- Preparation > Inexpensive
- Preparation > Equipment > Oven > Casseroles
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > To Go... > Potluck
- Dietary > Vegetarian
- Dietary > Low in... > Low Calorie
Featured Reviews for This Recipe
From: Cherry Pi Gal
On Aug 24, 2008
YUMMY! Wow this was delicious- the corn and onions gave it such a southwestern kick that seems unusual to our family (we usually eat squash in a sweet dish, not savory). While this was wonderful to eat, it was frankly a lot of work for a vegetable that tastes perfectly great just cut in half with some butter and cinnamon. We'll definitely be making this again, but might save it for special occasions only since it takes time. Thanks for a delicious recipe!!
From: HesterX
On Jun 22, 2008
What a tasty way to cook butternut squash! We enjoyed this as a summer dinner, and will try this at Thanksgiving too, as suggested. Followed the recipe almost to the letter, just added more of the spices, garlic, and cheddar. Very good.
From: Millski
On Sep 3, 2004
The first time I made this recipe I had never cooked butternut squash before, I have made it two times since and have another butternut squash in the fridge waiting once again. This is an absolutely delicious and beautiful dish, I recommend it highly. The flavors blend superbly together and the spices really give it something special. I just want to say how much my family and I now enjoy this on a regular basis. Thank you for sharing this Meredith
From: Jennifur
On May 18, 2007
This recipe is unbelievable. I had been looking for SOMETHING good to tempt my buds after having so many wonderful meals out in my 50 plus years. This one totally surprised me and I can say it is my all-time favorite side dish. We had it with really good homemade fat Spanish sausages. The casserole was flavorful, texturally appealing, unbelievably tasty overall. I recommend this to anyone looking for a new taste to fall in love with again. YUM YUM YUM
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