Food on Friday – Chilean Squash


Moving along with my favorite Moosewood Cookbook recipes, this week’s dish is another one of those long-time family favorites, courtesy of Mollie Katzen.

Chilean Squash is a wonderful squash/corn casserole that just makes a meal special.  Truly, I would be happy if there was nothing else with the meal, though my family still prefers to have a little something more.  The night I made this I also made a pot of chili – recipe to follow next week – to keep my little meat eaters happy .

So we start with the ingredients.

Now there are some alterations I make to the recipe.  First – I NEVER add cumin to any recipe.  That is just not a flavor I have ever been able to wrap my head around.  It just plain doesn’t work for me (which I why you will not see Indian or Curried recipes in my blog).   So that goes out – along with the coriander for the same reason.  Second – I normally use butternut or acorn squash for this recipe but we had alot of canned pureed pumpkin left from the holidays so this time I used the pureed pumpkin option in the recipe.  I am going back to the butternut squash after this.  I just did not like this version as much.  I think that pumpkin is just to obvious a taste and some of the others get lost in the mixture.  Third, I increase the number of eggs to 5 or 6 – it needs a little more lift than 4 eggs gives it.  And finally, I mix some of the cheese into the body of the casserole.

Vash took the lead in making the Chilean Squash.  First we sauteed the vegys.

Then we combined the vegys with the pumpkin.

If you are working with butternut or acorn squash, just cook as you normally wood (I bake mine) and then scoop out the meat of the squash into a bowl and mash it really well before you add the vegys.

Next we mixed in our corn  . . . .

and the beaten eggs.

Next I add the herbs and spices and half to two thirds of the cheese.

Then we pour it into our casserole dish and sprinkle the remaining cheese on top. 

Here is what it will look like coming out of the oven. . . .

and here is what it will look like on your plate.

This dish has my favorite food color combination – yellow and orange – and has the sweetness that comes from squash and corn.  The eggs lift the texture of the squash while the corn gives each mouthful some substance.   The spices actually tone down the intensity of the squash flavor to let the other tastes come through.  On the whole, this is one of those dishes I set out for company and for family.  Its tasty and pretty and easy.

Can’t do better than that!

Next week will be the chili you see next to the Chilean Squash in the above picture.  It is pretty quick and really good.  Comfort food for cold winter days.  See you then.

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About Shelly R.

I am a Mother, a daughter, a sister, a wife, an attorney, a crafter and the granddaughter of an amazing woman - my Polish Grandmother. My Grandmother gave me so much, through her love and her patience, her sayings and her time teaching me how to craft and to give to others, that it seemed fitting to share some of that wisdom, to tell some of her story, and to chat about life and crafts in a way that would be a testament to what she gave me.
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2 Responses to Food on Friday – Chilean Squash

  1. danielle says:

    You don’t like coriander? I can understand the cumin, it’s not bad but not my favorite, but coriander….mmmmmm…..that’s the spice I use on everything….it just tastes lemony. Anyway, that looks like a good, easy recipe too. I don’t own a casserole dish though.

    • Shelly R. says:

      Okay, we need to get you a casserole dish. How do you make Tuna Noodle Casserole or our family’s version of macaroni and cheese or Gram’s salmon casserole? You could probably make this in a 13 x 9 x 2 pan and reduce the cooking time. In a pinch you can also use a pyrex bowl. I bought my casserole dish (a Corningware so it has lasted forever) a long time ago. It has traveled to more than a few houses with me.

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