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Chilean Squash
Moosewood Cookbook, Mollie Katzen--- tweaked by Eve
A hearty and delicious squash casserole, originally made with eggs and cheese, that's still a family favorite in this new version.
950 ml 4 c. cooked squash or pumpkin, mashed or pureed*
15 ml1 T. olive oil
350 ml1 & 1/2 c. chopped onion
2 small bell peppers, one red and one green, minced
4 or 5 cloves garlic, minced
470 ml2 c. corn (frozen, defrosted works)
2 ml1/2 tsp. salt
5 ml1 tsp. cumin
2 ml1/2 tsp. coriander
5 ml1 tsp. chili powder
dash cayenne
dash black pepper
a handful or two of shredded vegan cheese (Daiya mozzarella is good)
Preheat oven to 375 F.
Place the mashed squash in a large bowl.
Heat the oil in a medium skillet. Add onion and saute 5 minutes.
Add bell peppers, garlic, corn, salt and spices. Saute about 5 minutes until peppers begin to soften.
Add the saute to the squash and mix well.
Spread in an ungreased 9 or 10-inch square baking pan. Sprinkle with cheese.
Bake covered 15 minutes, uncover and bake another 10 or 15 minutes until bubbly.
*I start with a 2 or 2 & 1/2 pound butternut squash, scoop out the seeds and bake about 40 minutes. When cool enough, I peel off the skin and mash.