PCC Chilean Squash Casserole | PCC Natural Markets

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PCC Chilean Squash Casserole

Serves: 8

Prep time: 1 hour, 45 minutes

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These ingredients are:
vegetarian iconVegetarian gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Preheat oven to 400˚ F.

Toss squash in 1 tablespoon oil and salt. Roast on a baking sheet for 30 minutes or until soft and nicely browned.

Heat remaining oil over medium heat and add onions, green peppers, corn, garlic, cumin, chili powder, crushed red pepper flakes, oregano and salt. Sauté until onions are soft, about 8 minutes.

Puree cream cheese, ricotta cheese and eggs in food processor.

In a small bowl, mix together cotija cheese and cheddar cheese.

In a 9- by 13-inch baking pan, layer 1/2 of the corn tortillas, squash, green chiles, onion mixture, roasted peppers, cheddar/cotija mixture and cream cheese mixture. Repeat, setting aside a bit of the onion and cheddar/cotija mixture for the top of the casserole.

Bake for 40 minutes. Remove cover and bake an additional 20 minutes to desired brownness.

Recipe by PCC Deli

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