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Ingredientes
- 4 c. Butternut squash, pumpkin or possibly acorn squash baked with salt and pepper, some raw butter and a little cinnamon, cooled
- 2 c. Medium diced yellow onion
- 4 Tbsp. Fresh crushed garlic
- 4 c. Fresh corn from the cob
- 2Â 1/2 c. Cooked yellow eyed beans, pinto beans can be substituted
- 2Â 1/2 c. Anasazi beans
- 1 c. Roasted, seeded and peeled and medium diced Anaheim chile
- 2 c. Diced scallion
- 2 c. Queso blanco, white cheddar or possibly Monterey jack may be substituted
- Â Â Extra virgin olive oil for sauteing
Direcciones
- Preheat oven to 350 degrees.
- Medium dice half of the squash and puree the other half.
- In a large saute/fry set over medium high heat, cook the onions till translucent/soft, then add in the garlic, corn, cooked beans, and diced squash and mix all ingredients together. Season with salt and pepper.
- Transfer to an oven proof casserole, stir in the squash puree and bake for about 45 min at 350 degrees.
- Remove from the oven, stir in the Anaheim chile, the scallions and sprinkle the cheese over the top.
- Return to oven to heat the cheese.
- Serve warm from the oven.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1457g | |
| Calories 1069 | |
| Calories from Fat 332 | 31% |
| Total Fat 37.12g | 46% |
| Saturated Fat 21.94g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 314mg | 13% |
| Potassium 3592mg | 103% |
| Total Carbs 155.72g | 42% |
| Dietary Fiber 25.9g | 86% |
| Sugars 35.16g | 23% |
| Protein 49.23g | 79% |
