Chilean Butternut Squash Casserole

• 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

1. 1Cut squash in half lengthwise and scoop out seeds.
2. 2Bake cut sides down at 425u0b0 45- 50 min.
3. 3or until very soft at thick end.
4. 4Let squash cool and scrape out of the shell; mash as smoothly as you can.
5. 5Meanwhile, saute onion, garlic and spices in olive oil until onion is translucent.
6. 6Add peppers and salt, stir, cover and leave on low heat 5 min.
7. 7Preheat oven to 350u0b0.
8. 8Stir beaten eggs into mashed squash.
9. 9Add corn, sauted vegies and grated cheddar; stir to mix well.
10. 10Bake 20 min.
11. 11covered; uncover and bake 20- 30 min.
12. 12more.

butternut squash, onion, garlic, olive oil, ground cumin, chili powder, cayenne pepper, red bell pepper, green bell pepper, salt, egg, corn kernel, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/chilean-butternut-squash-casserole-1267591 (may not work)