Chilean Butternut Squash Casserole 🍲

Overview:

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour and 5 minutes
Servings: 8

Description:

Indulge in the delightful flavors of Chilean Butternut Squash Casserole, a cherished dish in our family, particularly adored during Thanksgiving gatherings. This hearty casserole, derived from the renowned Moosewood Cookbook, has undergone slight modifications to enhance its taste and simplicity. While alternatives like mashed pumpkin or yams are viable, the unparalleled richness of butternut squash truly elevates this dish, making it worth the extra effort. For convenience, consider preparing the squash in advance and refrigerating it. Additionally, streamline cleanup by mashing the squash directly in the casserole dish, minimizing extra utensils. Although the temptation to incorporate cooked rice or grains persists, the original recipe remains steadfast, awaiting your culinary experimentation.

Ingredients:

1 butternut squash
1 onion
1 garlic clove
2-3 tablespoons olive oil
1-2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 red bell pepper
1 green bell pepper
Salt to taste
4 eggs
2 cups corn kernels
2 cups sharp cheddar cheese, grated

Nutritional Information (per serving):

Calories: 334.3
Fat: 14.4g
- Saturated Fat: 7.1g
Cholesterol: 122.7mg
Sodium: 519.1mg
Carbohydrates: 42g
- Fiber: 6.6g
- Sugar: 6.1g
Protein: 15.1g

Instructions:

Prepare the Squash:
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Place the squash halves, cut sides down, on a baking tray.
- Bake at 425°F (220°C) for 45-50 minutes or until the thickest part is very soft.
- Allow the squash to cool slightly, then scrape the flesh out of the shell and mash it until smooth.
Prepare the Vegetables:
- In a skillet, heat olive oil over medium heat.
- Sauté the chopped onion, minced garlic, ground cumin, chili powder, and cayenne pepper until the onion turns translucent.
- Add the diced red and green bell peppers along with a pinch of salt.
- Stir well, cover, and let it cook on low heat for 5 minutes.
Assemble the Casserole:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the beaten eggs with the mashed squash.
- Add the sautéed vegetables, corn kernels, and grated cheddar cheese.
- Mix all the ingredients thoroughly until well combined.
Bake the Casserole:
- Transfer the mixture into a prepared casserole dish.
- Cover the dish and bake for 20 minutes.
- Uncover the casserole and continue baking for an additional 20-30 minutes or until the top is golden brown and the edges are bubbling.
Serve and Enjoy:
- Once baked to perfection, remove the casserole from the oven and allow it to cool slightly before serving.
- Serve warm as a comforting side dish during gatherings or as a wholesome meal on its own.

Cherish the heartwarming flavors of this Chilean Butternut Squash Casserole, a versatile dish perfect for potlucks, festive occasions, or any day you crave a taste of South American comfort cuisine!