Chilean Pumpkin Casserole

Sunday 13 November

In our usual fashion, we bought a sincere pie pumpkin from a Findlay Market farmer, and it served as a table centerpiece and cat amuser up until Halloween.

Yesterday, we cut it open and roasted it in the chickeny oven, in preparation for today's meal, adapted from the butternut squash version of Mollie Katzen's original Moosewood cookbook. 

Chilean Pumpkin Casserole

1 small pumpkin

1 cup chopped onion

2 -3 cloves garlic, crushed

1 -2 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

1 -2 dashes cayenne pepper

1 cup red bell pepper, coarsely chopped

1 cup green bell pepper, coarsely chopped

1 teaspoon salt

4 eggs, beaten

2 cups grated coljack cheese

Cut pumpkin in half, scoop out seeds, and bake cut sides up (why let all the liquid out?) at 425° for 45- 50 minutes until soft.  Lower heat to 350°, and let pumpkin cool.  Scrape pulp out of the shell, and mash up.

Meanwhile, sauté onion, garlic and spices in olive oil until onion is translucent.  Add peppers and salt, stir, cover and leave on low heat 5 min.  Mix beaten eggs into mashed squash, stir into pepper mixture, add cheese, and stir until incorporated.  Bake in 350° oven for about 20 mins. covered and 20 more uncovered. 

This was hearty and warming, making a fine main dish, though it would also be an okay side for a potluck.  What's more, it made enough for two meals.