Butternut Squash, Bell Pepper, Corn and Cheddar Casserole
417
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.
Ingredients
| 1 | large |
butternut squash
about 2 pounds |
* |
| 1 | large |
onions
chopped |
|
| 3 | cloves |
garlic
minced, or to taste |
|
| 1 | tablespoons |
olive oil
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
chili powder
|
|
| 1 | pinch |
cayenne pepper
or to taste |
* |
| 1 | cup |
sweet red bell peppers
diced |
|
| 1 | cup |
green bell peppers
diced |
|
| 1 | teaspoon |
salt
|
|
| 4 | large |
eggs
beaten |
|
| 2 | cups |
corn
fresh or frozen |
|
| 1 ½ | cups |
cheddar cheese
prefer old and sharp, shredded |
Directions
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.
Nutrition Facts
Serving Size 147g (5.2 oz)Amount per Serving
Calories 19056% of calories from fat
% Daily Value *
Total Fat 12g
18%
Saturated Fat 6g
28%
Trans Fat
0g
Cholesterol 128mg
43%
Sodium 473mg
20%
Total Carbohydrate
4g
4%
Dietary Fiber 2g
9%
Sugars g
Protein
21g
Vitamin A 23%
•
Vitamin C 73%
Calcium 18%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
