posted by hwdperk
on Wed, 10/08/2014 - 20:40
from Mollie Katzen's Moosewood Cookbook
Preparation time: About 1 hour, after the squash is cooked and pureed.
- 4 cups cooked squash or pumpkin, mashed or pureed.
- 1 Tbsp olive oil
- 1 1/2 cups chopped onion
- 1 Tsp salt
- 2 small bell peppers, one red and one green if possible
- 4 or 5 medium cloves of garlic, minced
- black pepper and cayenne to taste
- 1 Tsp cumin
- 1/2 Tsp dried coriander
- 1 Tsp chili powder
- 2 cups corn (frozen/defrosted ok)
- top with 1 cup of grated cheddar
Preheat oven to 375°F
- Place the mashed or pureed squash in a large bowl.
- Heat the olive oil in a medium sized skillet. Add onion and saute over medium heat for about 5 minutes. Add salt and bell peppers. Saute for about 5 more minutes, or until the peppers begin to get soft. Add cumin, coriander, chili powder and corn.
- Add garlic, black pepper and cayenne, and saute a few more minutes
- Spread into a 9" square baking pan.
- Sprinkle to with cheese, bake uncovered for 25 to 30 minutes, or until bubbly.