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!

Chinese Duck Sauce

I was gifted a giant bag of plums last week, and with perfect timing. I have been wanting to make Chinese Duck Sauce for some time.

The recipe calls for a mixture of apples, pears, and plums.  Seeing as how I had so many of them, I decided to make this sauce solely with plums.

I chopped them up and added water, apple cider vinegar, brown sugar, salt, and ground dry mustard to the pan.

The sauce cooked down for about 40 minutes and turned the most gorgeous shade of deep purple.

I am storing the sauce in a mason jar in the refrigerator. It will pair nicely with spicy dishes!