Chilean Butternut Squash Casserole - cooking recipe

Ingredients

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 eggs, beaten
2 cups corn kernels (fresh or frozen)
2 cups grated sharp cheddar cheese

Preparation

Cut squash in half lengthwise and scoop out seeds.
Bake cut sides down at 425\u00b0 45- 50 min.
or until very soft at thick end.
Let squash cool and scrape out of the shell; mash as smoothly as you can.
Meanwhile, saute onion, garlic and spices in olive oil until onion is translucent.
Add peppers and salt, stir, cover and leave on low heat 5 min.
Preheat oven to 350\u00b0.
Stir beaten eggs into mashed squash.
Add corn, sauted vegies and grated cheddar; stir to mix well.
Bake 20 min.
covered; uncover and bake 20- 30 min.
more.