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Chilean Butternut Squash Casserole

Meredith K.
  • 65 minutes
  • Serves 8

INGREDIENTS

1

Butternut squash, large

2 cups

Corn, fresh or frozen kernels

2 cloves

Garlic

1 cup

Green bell pepper

1 cup

Onion

1 cup

Red bell pepper

4

Eggs

1 dash

Cayenne pepper

1 tsp

Chili powder

1 tsp

Salt

1 tbsp

Olive oil

1 tsp

Cumin, ground

2 cups

Cheddar cheese, grated sharp