Title: Chilean squash
 Categories: Vegetarian, Entrees
      Yield: 6 Servings
 
      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
 
  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