4 cup Butternut squash, cooked and pureed
1 cup Onion, chopped
1 1/2 cup Mixed red and green peppers, chopped
2 Cloves garlic, crushed
1 tsp Ground cumin
4 Whole eggs, beaten
2 cup Corn, fresh or frozen, thawed
1/2 tsp Ground coriander
1 dash Cayenne
1 dash Black pepper
1 cup Cheddar cheese, grated
2 tbsp Olive oil
|
|
1. Saute onions, garlic and spices in olive oil until onions and garlic are translucent. Add peppers and salt. Cover and cook 5-8 minutes.
2. Add saute to mashed squash, along with corn and beaten eggs. Mix well. Taste to correct seasonings.
3. Spread into a buttered 2 quart casserole and top with cheese.
4. cook in 350 degree oven 20 minutes, covered and 15 minutes uncovered. |
|
