Chilean Butternut Squash Casserole

For the Fall Feast I made this casserole for the pot luck dinner.  One of our CSA members requested the recipe and I just ran across it and thought you might be looking for something new to try with all your butternut that Curtis is giving you.  Remember I am usually serving a crowd, if you are not, you could easily cut it in half!

Servings 16


2 large butternut squash

2 cups chopped onion

4-6 cloves of garlic, crushed

2-4 Tbl olive oil

2 tsp ground cumin

2 tsp chili powder

2-4 dashes of cayenne pepper

2-4 cups of red bells peppers or green, chopped small

2 tsp salt

8 eggs beaten

4 cups of corn, frozen or fresh

4 cups of grated cheese


  1. Cut squash in 1/2 lengthwise and scoop out seeds
  2. bake with cut side down for 45-50 min at 450, let cool and scrape out  and mash until smooth Reduce oven to 350
  3. Saute onion, garlic and spices in olive oil until translucent
  4. Add peppers, salt and stir, then cover and cook on low for 5 min
  5. Stir beaten egg into mashed squash
  6. Add corn, sauted veggies and cheese, stir and pour into baking dish
  7. Bake 20 min at 350 covered, then uncover and bake 20-30 min more
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