Squash Casserole with Chilies

Serves 4 – 6

Ingredients

1 large acorn, butternut squash or 2 delicata squash

½ cup chopped onion

2 cloves garlic, minced

½ cup chopped peppers – your choice: shishitos, poblano, hot or sweet

2 Tablespoons oil, plus some for greasing baking dishes

Salt and pepper

1 egg

½ cup buttermilk, yogurt or sour cream

½ cup cheese – crumbled feta, shredded cheddar or jack, optional

Directions

Preheat oven to 375 degrees. 

Cut the squash in half lengthwise and scoop out seeds.  Place face down on oiled baking sheet and bake about 35 minutes, or until soft.  

Cool slightly, scoop out pulp, season with salt and pepper and mash.

While squash is baking, heat 2 Tbsp oil in a skillet and sauté the onion and garlic over medium heat until translucent, about 5 minutes.  

Add peppers and season with salt and pepper; sauté a few minutes, just to soften.

In a medium-sized mixing bowl beat egg and buttermilk/yogurt or sour cream; mix in mashed squash, onion and peppers, and cheese, if using.  

Lightly oil casserole or baking dish and pour in squash mixtures.  Bake at 375 degrees for about ½ hour, until bubbling hot.

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