Ingredients
1 large butternut squash
1 cup chopped onion
2-3 cloves garlic, crushed
1-2 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1-2 dash cayenne pepper
1 cup red bell pepper, coarsely chopped
1 cup green bell pepper, coarsely chopped
1 teaspoon salt
4 egg, beaten
2 cups corn kernel (fresh or frozen)
2 cups grated sharp cheddar cheese
Preparation
1Cut squash in half lengthwise and scoop out seeds. 2Bake cut sides down at 425° 45- 50 min. 3or until very soft at thick end. 4Let squash cool and scrape out of the shell; mash as smoothly as you can. 5Meanwhile, sauté onion, garlic and spices in olive oil until onion is translucent. 6Add peppers and salt, stir, cover and leave on low heat 5 min. 7Preheat oven to 350°. 8Stir beaten eggs into mashed squash. 9Add corn, sautéd vegies and grated cheddar; stir to mix well. 10Bake 20 min. 11covered; uncover and bake 20- 30 min. 12more.
