Butternut Squash, Bell Pepper, Corn and Cheddar Casserole
A very tasty way to cook squash, and it's also a cozy dish in a cold winter day. Packed with nutrients, feel free to use other similar squash to replace butternut.
about 2 pounds
minced, or to taste
or to taste
sweet red bell peppers
green bell peppers
fresh or frozen
prefer old and sharp, shredded
Cut squash in half lengthwise and scoop out seeds.
Bake cut sides down at 425° 45- 50 minutes or until very soft at thick end.
Allow squash to cool and scrape out of the shell, mash as smoothly as you can.
Meanwhile, cook onion, garlic and spices in olive oil until onion is translucent.
Stir in peppers and salt, cook, cover and leave on low heat for about 5 to 8 minutes.
Preheat oven to 350°.
Mix eggs into mashed squash.
Stir in corn, cooked vegetables mixture and cheddar; mix until well combined.
Cover and bake for 20 minutes; uncover and bake for another 25 to 30 minutes or more, until cooked through.
Cool for a few minutes and serve warm.