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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: 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.
From: Albany Bridie
On Feb 2, 2009
I have made this a number of times and just love it. While it takes time to cook the squash, I usually do it ahead of time. This recipe lends itself to variations - I add mushrooms or other left over vegetables, sometime I add red pepper for more zest. I usually add less cheese (preference), but it doesn't seem to matter. It always goes over well, whether I am having it for lunches or serving it as part of a vegetarian dinner.
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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