- 4 cups cooked squash or pumpkin, mashed or puréed
- 1 Tbs. olive oil
- 1 1/2 cups chopped onion
- 1 tsp. salt
- 2 small bell peppers (one red and one green, if possible), minced
- 4 or 5 medium cloves garlic, minced
- 1 tsp. cumin
- 1/2 tsp. dried coriander (optional)
- 1 tsp. chili powder
- black pepper and cayenne, to taste
- 2 cups corn (frozen/defrosted = OK)
- 1 cup grated cheddar
- Preheat oven to 375°F
- Place the mashed or puréed squash in a large bowl.
- Heat the olive oil in a medium-sized skillet. Add onion, and sauté over medium heat for about 5 minutes.
- Add salt and bell peppers. Sauté a few more minutes.
- Add garlic, cumin, coriander, chili powder, pepper and cayenne, and sauté a few more minutes.
- Add the sauté and corn to the squash and mix well. Spread in an ungreased 9-inch square baking pan; top with the cheddar.
- Bake uncovered for 25 to 30 minutes, or until bubbly
- Ref: Mollie Katzen, Moosewood Cookbook, revised edition (1992). p. 140.
- For Thanksgiving, we skipped the cheese on top.
(4.00 out of 5)