19 Reviews of Chilean Butternut Squash Casserole

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: Chef #183663

On Dec 29, 2004

This has a wonderful flavor. Even my non-vegitarian framily members and friends love this dish. lc

From: Spawny

On Jul 18, 2006

Wow this was the hit of the party! Can't believe how good it tastes. Looking forward to making again

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

From: Lizzie K

On Nov 16, 2004

This was easy to make and absolutely delicious! Everyone raved about it and the leftovers were even better. It was also really good cold. Thanks for this great recipe!

From: linanil

On Nov 1, 2005

I bought a butternut squash for the first time and wasn't quite sure what to do with it. I tried this recipe and was pleasantly surprised. My casserole developed some water on the edges, probably from the frozen corn I used. Next time I will probably cook it before adding it. Also, I think I'll cook the bell peppers a bit more next time.

From: b. limon

On Apr 2, 2006

Brilliant! I would never have thought to use the Chilean Squash casserole from Moosewood as a main dish, but the eggs really made a meal of it. Everyone loved it, and I can't wait to make it again! Great excuse to by a butternut too. Thank you so much.

From: tara portee

On Sep 20, 2004

Nice flavors. A nice change of pace for a side dish.

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: Craig Holmes

On Nov 26, 2006

This was very easy to make and the "One Pot" suggestion made for an easy meal. I used an oven safe frying pan to cook the vegetables and then added the squash and cheese to it. I cut the cheese to about 1/4 cup of good cheddar and this wasn't enough, but 2 cups seemed excessive. Came out beautiful, very tasty and a definite keeper. I didn't have any bell peppers on hand; and my wife doesn't eat spicy food at all. So I made these changes; used 1/4 tsp of cumin (which still provided an overpowering cumin flavor, next time probably cut it to a pinch), no cayenne (i love hot food and my cayenne is a killer), added 4 chopped tomatoes (which really went well with the squash) and about 1 lb of turkey kielbasa. I cooked the sausage right along side of the onions and it was wonderful. I also used about 3-4 tbl of olive oil, which seemed to be about right. The tomatoes and corn provided a wonderful sweetness which complemented the spices well. I want to experiment with this, and maybe go an italian route, instead of chilean. Add some italian herbs to substitute the spices and maybe go with italian sausage next time, with a little more garlic.