Chilean Squash

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

  1. Place the mashed or pureed squash in a large bowl.
  2. 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.
  3. Add garlic, black pepper and cayenne, and saute a few more minutes
  4. Spread into a 9" square baking pan.
  5. Sprinkle to with cheese, bake uncovered for 25 to 30 minutes, or until bubbly.