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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a nice casserole for Thanksgiving using a traditional vegetable but with a new twist. Ingredients:
4 cups cooked butternut squash, mashed and pureed |
1 medium onion, chopped |
1 1/2 cups chopped bell pepper (red, green or yellow) |
1 small jalapeno, seeded and minced (optional) |
2-3 cloves garlic, crushed |
1 tsp cumin |
4 large eggs beaten |
2 cups corn (fresh or frozen) |
1/2 tsp chili powder |
1 cup grated cheddar (i like pepperjack) |
1/2 tsp coriander |
dash of cayenne |
dash of black pepper |
dash of salt |
olive oil |
Directions:
1. Saute onions, garlic and spices in olive oil over medium heat until the onions are soft and translucent.
2. Add peppers, jalapeno and salt. Cover and cook 5-8 minutes.
3. Add the sauteed vegetables to the squash puree.
4. Add the corn and beaten eggs and mix well.
5. Spread in a buttered 2 1/2 or 3 qt casserole dish and top with cheese.
6. Bake in a preheated 350 degree oven, covered for 20 minutes, then uncover it and cook for 15 minutes until nicely browned. Serve hot.
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