Continuing on with the Chilean thread. This rendition is pretty good. Without the Pebre, the cheddar cheese is a dominant flavor; with the Pebre, I’m thinking it wouldn’t make a difference so next time I’ll swap out the cheese for tofu or maybe Cashew Sour Cream.
- 1 Butternut Squash
- 1 C Yellow Onion, chopped
- 1 C Red Bell Pepper, chopped
- 1 C Green Bell Pepper, chopped
- 2 C Corn Kernels
- 1 1/2 C Cheddar, grated
- 4-6 Garlic Cloves, chopped
- 2 Eggs + 2 Egg Whites, beaten
- 2 T Oil (olive, canola, sunflower – doesn’t matter)
- 2 t Cumin
- 1 t Ancho Chili Powder
- 1 t Mild Chili Powder
- 1 t Cayenne
- 1 t Salt
- 1 t Ground Black Pepper
Prep & Assemble
Cut the squash in half lengthwise, scoop out the seeds and stringy bits. Roast flesh side down on a baking pan at 425 for 50 minutes. Remove, cool, then peel off the tough outer casing. Fingers work best here . Put the squash in a bowl and lightly mash with a potato masher or wooden spoon.
While the squash is cooling, heat the oil in a large frying pan over medium high heat. Saute onions until slightly caramelized. Toss in garlic and saute briefly, 1 minute, the add the peppers and saute until soft, about 4-5 minutes. In one swift move, add the spices (cumin, chili powders, cayenne, salt and pepper), stir to blend for a few minutes then remove from heat. Let cool.
Mix the egg mixture, cheese and corn into the squash with your masher or spoon. When the sauteed veggies are cool, mix those in as well.
Heat oven to 325. Evenly spoon and smooth squash mixture into a large baking dish. Cover with foil and bake for 30 minutes. Uncover and bake for another 30 minutes or until the edges start to crisp up.
Cool slightly, then partition in 8 meal-sized pieces or 16 sides. Serve with Pebre. This freezes well but I would not microwave the frozen product (mine turned into squash soup) – defrost in fridge then toss it in the oven to reheat.