Chilean Squash Casserole

Sorry for the lack of posts over the past few weeks. Work has been super-busy and I haven't had much time to cook anything special. Work has been going well though. I start interviews this coming week for the document on S. AZ's food system. I will be talking to a teacher in a school garden and a CSA in Tucson this week!

The garden is coming along pretty well. Gardening in the desert is tough work! I recently planted some kale and broccoli that was donated to us by the food bank's garden, and they are doing well. Our strawberries and sweet basil dont look like they will last much longer. The winter squash have been growing like crazy although I'm told they won't fruit since its so late in the season. Winter squash is a misnomer since they needed to be planted a few months ago. Lame.

Last night, we had a friend come over for dinner. I had some squash and corn I wanted to use before they went bad and much to my surprise, I found a delicious sounding recipe that used both of these things in the Moosewood Cookbook, one of my all-time favorites and the best veggie cook book I've ever used! The recipe below is slightly adapted.

Chilean Squash Casserole

4 Cups squash (I used 1 large butternut squash and one acorn squash)
1 Tbsp. olive oil
1 tsp. salt
1 1/2 C. chopped onion (about half of one large yellow onion)
5 medium cloves garlic, minced
black pepper, to taste
1 tsp. chili powder
2 C. corn
1 C grated cheddar cheese

1) Bake the squash in an oven at 375 degrees for about 45 minutes, or until soft. Mash in a bowl once cooked.
2) Saute the onion over medium heat for about 5 minutes in olive oil. Add salt and corn, saute for 5 more minutes.
3) Add garlic, black pepper, chili powder, and saute for a few more minutes
4) Add the sauted veggies to the squash and mix well. Spread into an ungreased 9-inch baking pan; sprinkle with grated cheddar cheese.
5) Bake uncovered for about 25 minutes, or until bubbly.

Pictures are below (they aren't the best due to lighting and my continued refusal to use a flash, but it gives you an idea!)



Tonight for dinner I had leftover squash casserole, but I also had an idea. I put the squash in corn tortillas and had Chilean squash tacos. So good!

The casserole (and subsequent tacos) were quite delicious and made me miss autumn terribly! It is still in the mid-90s here in Tucson. We were tricked last week when the temperature dropped to the 60s and 70s, but now its back to the heat...So it was nice to have this autumnal dish to remind me of home, the crisp weather, and the changing leaves.