Hi Anne re; your Kabocha recipe review

[Guest guest]

Hi Anne, want to make notations on the recipe or revise it and I'll make sure it

gets posted? Just update and send back to the group. Was it like a side

dish???

I didn't see your note at the bottom of the other email stating you had leftover

butternut squash. What did you do with it? I know several butternut soup

recipes have been posted in the last few days.

Thanks for the review, that's why we test them in advance, isn't there always a

change that needs to be made? LOL Smiles, Donna

 

 

 

 

 

 

I haven't tried this yet but will be making it for lunch tomorrow

with a big leafy green salad. But it looks REALLY good : )........we

love squash here at our house--picked up a kabocha, a carnival, and

a delicata squash today plus we have 6 butternuts on the vine

yet : ).

 

1 Kabocha squash (~2 lb), halved and seeded

1 tbsp butter

1 1/2 c. diced onions

2 tsp minced garlic

1 c. diced green pepper

1 1/2 c. corn kernals

1 c. crushed tortilla chips

1 c. shredded pepperjack cheese

4 lg eggs, beated

2 c. milk

salt/pepper to taste

1/2 tsp cumin

 

1. preheat oven to 350 degrees. butter a 9x13 pan.

2. bake squash cut side down on a baking sheet ~35 minutes or till

tender. cool.

3. heat butter in large skillet over medium heat and saute onion,

garlic, and green pepper till onion translucent and veggies soft.

remove from heat and combine with squash.

4. add corn, crushed tortilla chips, and cheese and toss well. place

in buttered 9x13 pan. beat eggs, milk, salt, pepper, and cumin. pour

over squash mixture.

5. bake 1 hr and remove from oven; cool 10 minutes.

 

serves 6

Anne

 

 

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[Guest guest]

Kabocha Corn Custard

 

1 Kabocha squash (~2 lb), halved and seeded

1 tbsp butter

1 1/2 c. diced onions

2 tsp minced garlic

1 c. diced green pepper

1 1/2 c. corn kernals

1 c. shredded jack cheese

1 small can diced green chiles

4 lg eggs, beated

2 c. milk

salt/pepper to taste

1/2 tsp cumin

1 c. crushed tortilla chips for top after baking

 

1. preheat oven to 350 degrees. butter a 9x13 pan.

2. bake squash cut side down on a baking sheet ~35 minutes or till

tender. cool.

3. heat butter in large skillet over medium heat and saute onion,

garlic, and green pepper till onion translucent and veggies soft.

remove from heat and combine with squash.

4. add corn, green chiles, and cheese and toss well. place in

buttered 9x13 pan. beat eggs, milk, salt, pepper, and cumin. pour

over squash mixture.

5. bake 1 hr and remove from oven; cool 10 minutes.

6. top with crushed tortilla chips and salsa.

 

serves 6

Anne

 

 

***I served it for brunch with fresh fruit. it would probably work

well as a side dish also but makes a rather large pan : ). it

reminded me of an egg bake casserole but slightly different : )***