A great side and beautiful colors!
I had every good intention of posting before the holidays but never got to it. Please forgive! This holiday season I had more of a “just in time” approach, i.e. what do I need to do today? The blog post never quite made it onto the list. At the very least, I can now provide you with the top holiday treats I sampled over the past two weeks.
First is Chilean Squash. I went to a good friend’s house for Christmas Eve and this was served. Everyone asked for the recipe. Come to find out, it is a recipe came from an old and trusted favorite – the original Moosewood Cookbook. Molly Katzen does not disappoint. I have had this cookbook since I went to school in Ithaca, NY in the 1980’s (and frequented the Moosewood restaurant many times while studying there) but never made the Chilean Squash. I’ll have to do double duty going forward to make up for lost time.
Below is the recipe straight from the Moosewood Cookbook and then further below is how I made it (I didn’t have the eggs on hand!). Both are worthy but go for the original if you have the ingredients.
And before I give you the squash recipe, a little sneak preview of the other favorite holiday treat – apple cider caramel. Stay tuned…
Enjoy and Happy New Year!
Ingredients
4 cups cooked squash or pumpkin, mashed or pureed
1 cup chopped onion
1 1/2 cups chopped bell peppers (add hot peppers if you like it spicy)
2-3 cloves crushed garlic
1 tsp ground cumin
4 beaten eggs
2 cups corn, fresh or frozen
1/2 tsp chili powder
1 cup grated cheddar cheese
1/2 tsp ground coriander
Dash of cayenne (or more to taste)
1 tsp salt
Fresh ground pepper to taste
2 Tbsp olive oil
Method
- Saute onions, garlic, and spices in olive oil until onions and garlic are translucent. Add peppers and salt. Cover and cook 5-8 minutes.
- Add saute to masked squash along with corn and beaten eggs. Mix well. Taste to correct seasoning.
- Spread into buttered 2-quart casserole and top with cheese.
- Bake at 350 for 20 minutes covered and then 15 minutes uncovered.
Sue’s version
- Saute butternut squash, onions, peppers and garlic in olive with salt and pepper. Add more olive oil if sticking.
- Add corn and spices. Stir to mix. Adjust spices. Top with cheddar cheese.
