Chilean Butternut Squash Casserole

1 large butternut squash

1 cup chopped onion

2-3 cloves garlic – crushed

1-2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon salt

4 eggs beaten

1 cayenne pepper - diced

1 jalapeno pepper – diced

2 anaheim peppers, minced

1 cup red bell pepper – coarsely chopped

1 cup green bell pepper – coarsely chopped

2 cups corn kernel (fresh or frozen)

2 cups grated sharp cheddar cheese

(1)   Cut squash in half lengthwise and scoop out seeds.  Roast on a cookie sheet, with a little water, at 375° for 45-50 minutes or until very soft.  Mash roasted squash as smoothly as you can

(2)   While squash is roasting, sauté onion, garlic and spices in olive oil until onion is translucent

(3)   Add peppers and salt.  Stir.  Cover and leave on low heat for 5 minutes

(4)   Preheat oven to 350°

(5)   Stir in beaten eggs into mashed squash

(6)   Add corn, sautéed veggies and grated cheddar; stir to mix well

(7)   Bake 20 minutes covered; uncover and bake another 10 minutes

(8)   NOTE: Serve with refried beans or Mexican rice.