| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs, Dairy |
Vegetarian |
Vegetarian, Entrees |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Butternut squash; cooked and pureed |
| 1 |
c |
Onion; chopped |
| 1 1/2 |
c |
Mixed red and green peppers; chopped |
| 2 |
|
Cloves garlic; crushed |
| 1 |
ts |
Ground cumin |
| 4 |
|
Whole eggs; beaten |
| 2 |
c |
Corn; fresh or frozen, thawed |
| 1/2 |
ts |
Ground coriander |
| 1 |
ds |
Cayenne |
| 1 |
ds |
Black pepper |
| 1 |
c |
Cheddar cheese; grated |
| 2 |
tb |
Olive oil |
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
Recipe by: Moosewood Cookbook - Library
Posted to recipelu-digest Volume 01 Number 465 by Kj375 <Kj375@aol.com> on
Jan 6, 1998
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