Recipe for Chilean Squash

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
4 cup	Butternut squash, cooked and pureed
1 cup	Onion, chopped
1/2 cup	Mixed red and green peppers, chopped
2 x	Cloves garlic, crushed
1 tsp	Ground cumin
4 whl	eggs, beaten
2 cup	Corn, fresh or frozen, thawed
1/2 tsp	Ground coriander
1 dsh	Cayenne
1 dsh	Black pepper
1 cup	Cheddar cheese, grated

Instructions:

Instructions: 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.

NOTES : Serve with Corn Bread and Salad. 8/28/97

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