Autumn is here in earnest, and the farm that delivers my weekly box of
veggies is now harvesting squash. Here's something for a frosty fall
night:


Butternut Squash Casserole

Ingredients

2 butternut squashes
1 red bell pepper
2 or 3 tomatoes
1 can of corn
fresh cilantro
2 cloves garlic
monterey jack cheese
olive oil

Directions

Bake the squash until it is completely soft - about an hour at 400
degrees. Then cut them in half (lengthwise). Scoop out the seeds
first and throw them out. Then scoop out the squash and put it in a
bowl and mash it. Add some olive oil to make it smoother.

Dice the pepper and tomatoes, mince the garlic, and chop up some of
the cilantro. Add all of this plus the corn to the mashed squash.
Then grate about a cup's worth of the cheese and mix that in. Add
some salt and pepper.

Put this mixture into a baking pan (loaf pan, or whatever you have),
and then grate another cup of cheese, and cover the top of the squash
mixture with the cheese. Bake this at 400 degrees for 40 minutes.