Community Pick
Chilean Butternut Squash Casserole
"This delicious casserole has become a tradition at my family's Thanksgiving. And everyone agrees we should make it more often, it's so good, and not hard to make. I've changed this recipe only slightly from the Chilean Squash in the Moosewood Cookbook. You can substitute mashed pumpkin or yams (unsweetened, of course!), but the butternut is best and worth the effort. A tip for easier clean up: I just mash the squash right in the casserole and mix everything there. I wipe off the upper sides wih a clean, damp dish towel and pop it in the oven. I've been tempted to add a cup or two of cooked rice or other grain to make it even more hardy, but I haven't tried that yet... Note: cook time does not include time for baking the squash; that can be done ahead and refrigerated."
photo by WRM1380
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- 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
- Cut squash in half lengthwise and scoop out seeds.
- Bake cut sides down at 425° 45- 50 min.
- or until very soft at thick end.
- Let squash cool and scrape out of the shell; mash as smoothly as you can.
- Meanwhile, sauté onion, garlic and spices in olive oil until onion is translucent.
- Add peppers and salt, stir, cover and leave on low heat 5 min.
- Preheat oven to 350°.
- Stir beaten eggs into mashed squash.
- Add corn, sautéd vegies and grated cheddar; stir to mix well.
- Bake 20 min.
- covered; uncover and bake 20- 30 min.
- more.
Questions & Replies
-
what size casserole dish is used?
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Could the squash be cubed instead of mashed?
Reviews
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Delicious! I used fresh corn and it was fantastic. I took the left overs turned them into patties, coated the outside with panko breadcrumbs and fried them for a side dish the next night. -
This is a great way to do butternut squash. I prefer things with a little more spice than what the recipe called for, so instead of adding seasonings to the veggies, I added directly to the casserole mixture. I also tripled the amount of spices, and doubled the amount of garlic. Came out perfect for me. I served with lime wedges. End result was more "chilean" than "thanksgiving," which is my preference. This one is a keeper. I highly suggest at least trying a bite with some fresh lime juice on it! -
I love butternut squash. I have a dynamite recipe for soup. BUT, I'm always on the lookout for something fantastic to bring new life to butternut. And this is it. I found that by varying the amount of spice and cheese you subtly alter the flavor. But t's always interesting. One of the best things is that you don't entirely lose the sweetness, but you then start to find the cumin, then the chili, then the garlic, then the cheese. Each comes through cleanly, and then they all sing together. A winner for my recipe box! -
We really enjoyed this but I made one big change. Since it's the middle of summer I wanted to keep this on the lighter side so I ommitted the cheese. No matter. It was still delicious!! I served it alonside Recipe #53034 and it was a wonderful compliment. DH said to keep the recipe and we are looking forward to trying it in the cooler months with the cheese for a comforting dish. Thanks for sharing! -
I liked this recipe so much, I became a member just to review it. This is the only way I can abide butternut squash. I decided to take a chance and it worked. This recipe is really amazing. It will now be my go to dish on Thanksgiving, and really any other time I want something delicious. The peppers, the corn and the cheese help put this dish over the top. I did add a bit extra of the cumin and chili powder.
see 36 more reviews
Tweaks
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I forgot the sharp cheddar cheese and I didn’t want to go back to the grocery store, so, I used the only cheese that I have at home “grated Parmesan cheese” -
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This was really good. I used two sweet peppers instead of the green and red pepper and omitted the cayenne. Thanks! -
This is fantastic! I was looking for something different to do with my butternut squash instead of making soup. I was delighted when I came across this recipe & it's every bit as good as it's 5 star rating indicates. I substituted frozen peas for the corn as I have a corn sensitivity, but otherwise, I didn't change a thing. Loved it & will definitely be making it again!
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This was a very delicious and comforting casserole. My whole family loved it so much and talked about it for days. It was all gone in a flash! I replaced the corn with green peas since I have an allergy, and honestly loved it much more than I would have the corn. I also used goat cheddar cheese and I believe that is what my mother loved so much about it. I am sorry to say I forgot the cayenne pepper and would have loved it in there. I will certainly not forget it next time! Butternut squach is one of my favorite foods and this was a unique way to fix it. Thank you so much for sharing. :)
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I really enjoyed this dish! I used rice instead of corn b/c that was what I had on hand, other than that I pretty much stuck to the recipe. Next time I'll add more chili powder since I like things spicy!
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RECIPE SUBMITTED BY
Meredith K.
Richmond, Virginia
