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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

Recipe #82191 | 1¼ hours | 20 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Meredith K.
Jan 27, 2004

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.

SERVES 8 (change servings and units)

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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Featured Reviews for This Recipe

From: Zanni

On Aug 11, 2009

Well, I was hoping to get my squash hating husband to like squash, and unfortunately he still doesn't. I really liked this though! I used a medium sized squash, and halved the amount of veggies, cheese and eggs. I kept the spices the same and felt it wasn't overpowering. I think this almost had a Tex-mex type flavor, but it was still very good.

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From: Mustang Sally 54269

On Mar 15, 2009

OMG, can I spell amazing! This is my 1st time making butternut squash and I was pleased how well it turned out. Made it for an ethnic dinner & everybody loved it. I pre-baked my squash using convection bake but it may have dried out the cut side too much. I ended up peeling all the exposed skin rather than scooping but it worked. Absolutely loved the flavours of the spices. I find it easier to measure my cheese in ounces, I used 12 ounces (for 8 servings) which seems like alot but I think it was the right amount for this recipe. Thanks for sharing Meredith.

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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

6 people found this review helpful

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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

2 people found this review helpful

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