Chilean Butternut Squash Casserole Recipe

Directions:

1. Cut squash in half lengthwise and scoop out seeds.
2. Bake cut sides down at 425° 45- 50 min.
3. Or until very soft at thick end.
4. Let squash cool and scrape out of the shell; mash as smoothly as you can.
5. Meanwhile, sauté onion, garlic and spices in olive oil until onion is translucent.
6. Add peppers and salt, stir, cover and leave on low heat 5 min.
7. Preheat oven to 350°.
8. Stir beaten eggs into mashed squash.
9. Add corn, sautéd vegies and grated cheddar; stir to mix well.
10. Bake 20 min.
11. Covered; uncover and bake 20- 30 min.
12. More.