Chilean Squash

  • 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
  1. Preheat oven to 375°F
  2. Place the mashed or puréed squash in a large bowl.
  3. Heat the olive oil in a medium-sized skillet. Add onion, and sauté over medium heat for about 5 minutes.
  4. Add salt and bell peppers. Sauté a few more minutes.
  5. Add garlic, cumin, coriander, chili powder, pepper and cayenne, and sauté a few more minutes.
  6. Add the sauté and corn to the squash and mix well. Spread in an ungreased 9-inch square baking pan; top with the cheddar.
  7. 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.
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