Ingredients for Chilean Butternut Squash Casserole
- 1 medium butternut squash (approximately 2 pounds)
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Ground Cumin
- Chili Powder
- Cayenne Pepper
- Red Bell Pepper
- Green Bell Pepper
- 1/2 teaspoon salt
- 2 large eggs
- Corn Kernels
- Sharp Cheddar Cheese
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How to Make Chilean Butternut Squash Casserole
- Preheat oven to 425°F (220°C).
- Cut one medium butternut squash in half lengthwise and scoop out seeds.
- Place cut-side down on a baking sheet and bake for 45-50 minutes, or until very soft at the thickest end.
- Let squash cool slightly, then scrape the flesh into the casserole dish.
- While the squash bakes, prepare the other ingredients.
- Sauté 1/2 medium onion, 2 cloves garlic, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon cayenne pepper (optional) in 2 tablespoons olive oil until onion is translucent (about 5 minutes).
- Add 1 bell pepper (any color), chopped, and 1/2 teaspoon salt. Stir, cover, and cook on low heat for 5 minutes.
- Preheat oven to 350°F (175°C).
- Mash the cooked squash as smoothly as possible in the casserole dish.
- Whisk 2 large eggs in a bowl and pour them into the mashed squash.
- Stir in 1 cup frozen corn, the sautéed vegetables, and 1 cup shredded cheddar cheese.
- Mix well to combine.
- Cover the casserole dish and bake for 20 minutes.
- Uncover and bake for another 20-30 minutes, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
24g
Fat
35g
Carbs
14g
