Butternut Squash, Bell Pepper, Corn and Cheddar Casserole Recipe

Name: Butternut Squash, Bell Pepper, Corn and Cheddar Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large butternut squash about 2 pounds, 1 large onions chopped, 3 cloves garlic minced, or to taste, 1 tablespoons olive oil, and more.

Yes, Butternut Squash, Bell Pepper, Corn and Cheddar Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash, Bell Pepper, Corn and Cheddar Casserole

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