Butternut Squash, Bell Pepper, Corn and Cheddar Casserole

• 1 large butternut squash about 2 pounds
• 1 large onions chopped
• 3 cloves garlic minced, or to taste
• 1 tablespoons olive oil
• 1 teaspoon cumin ground
• 1 teaspoon chili powder
• 1 pinch cayenne pepper or to taste
• 1 cup sweet red bell peppers diced
• 1 cup green bell peppers diced
• 1 teaspoon salt
• 4 large eggs beaten
• 2 cups corn fresh or frozen
• 1 1/2 cups cheddar cheese prefer old and sharp, shredded

1. Cut squash in half lengthwise and scoop out seeds.
2. Bake cut sides down at 425 45- 50 minutes or until very soft at thick end.
3. Allow squash to cool and scrape out of the shell, mash as smoothly as you can.
4. Meanwhile, cook onion, garlic and spices in olive oil until onion is translucent.
5. Stir in peppers and salt, cook, cover and leave on low heat for about 5 to 8 minutes.
6. Preheat oven to 350.
7. Mix eggs into mashed squash.
8. Stir in corn, cooked vegetables mixture and cheddar; mix until well combined.
9. Cover and bake for 20 minutes; uncover and bake for another 25 to 30 minutes or more, until cooked through.
10. Cool for a few minutes and serve warm.

butternut, onions, garlic, olive oil, cumin ground, chili powder, cayenne pepper, sweet red bell peppers, green bell peppers, salt, eggs, corn, cheddar cheese

Taken from recipeland.com/recipe/v/butternut-squash-bell-pepper-co-51535 (may not work)