Harvest Mexican Squash

Recipe by: Marjorie

Here's a recipe I adapted for e2L from a cookbook that I used to love when I first started cooking vegetarian called Beyond the Moon Cookbook by Ginny Callan.  It is a book that is quite heavy on the dairy products, so I don't use it much nowadays.

1 large butternut squash
1 C. chopped onion (1 large onion)
1 C. chopped green bell pepper (1 large pepper)
1 1/2 C. chopped zucchini (1 medium zucchini)
4 large garlic cloves, peeled and minced
1 medium jalapeno pepper, minced (seed it if you don't like it hot)
1 tsp. dried oregano
1 C. fresh or frozen corn kernels
1/4 C. chopped fresh basil
3 medium tomatoes, two chopped, 1 sliced
1 C. chopped kale
1 C. tofu sour cream (or silken tofu blended smooth in the blender)
1 tsp salt (optional)
1 tsp. chili powder
1/2 tsp. ground coriander
Pinch of ground cloves
Paprika

Preheat the oven to 425 degrees.

Cut the squash in half lengthwise, and scoop out the seeds. Place it, cut side down in a baking pan, and pour in 1/2 cup of water. Bake for 45-50 minutes, until soft when pierced with a fork.

Remove the squash and set it aside to cool, cut side up. Reduce the oven temperature to 375 degrees.

Water saute the onion, green pepper, zucchini, garlic, jalapeno, and oregano until the vegetables are tender, about 5 minutes. Remove the pan from the heat.

Scoop the cooled squash from its shells and transfer it to a large bowl. Mash it until smooth, and stir in the sauteed vegetables. Add the corn, basil, chopped tomates, kale, tofu sour cream, salt, and spices. Stir well.

Transfer the vegetable mixture to a 3 qt. casserole. Top with the sliced tomatoes and a sprinkling of paprika. Bake for 30 minutes. It should be bubbling around the edges and golden in color. Serve immediately.

6 servings

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