Tuesday, September 27, 2011

Chilean Squash

Chilean Squash is a variation of Arabian Squash Casserole, which I made nearly a year ago. Now here it is, squash season once again!  Time to embrace the fall weather and make lots of hearty and warm dishes.

Let's start with the squash.  I can't handle a bare-faced squash!  This one was a lady.

Sadly, she had a short life, and became my dinner. The squash was quartered and roasted.

While the squash roasted, I cooked onion, garlic, bell pepper, and corn on the stove. The dish was seasoned with cayenne, coriander, chili pepper, cumin, salt & pepper. Such a delicious aroma!

The onion and corn mixture was mixed with the squash and spooned into a casserole dish.

Charlie was kind enough to grate and sprinkle cheddar cheese on the dish. Little known fact: grating cheese is one of my least favorite things to do.

The casserole baked in the oven until it bubbled.

I served it with Chinese Duck Sauce, green beans, and pineapple.  A random collection of foods, I know, but it made for a colorful dinner!


  1. This is a yummy recipe! Thanks for sharing.

  2. Absolutely! I think I liked the other variation more, but both are quite nice :)