PCC Chilean Squash Casserole recipe | PCC Community Markets

Ingredients

• 1 1/2 pounds winter squash - peeled, seeded and diced
• 2 tablespoons olive oil, divided
• 1 teaspoon salt, plus additional for roasting
• 1 1/2 cups diced yellow onions
• 1/4 cup diced green bell peppers
• 1 1/2 cups frozen sweet corn, thawed
• 1 teaspoon minced garlic
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon red pepper flakes
• 1 1/2 teaspoons dried oregano
• 1/2 pound cream cheese, softened
• 1/2 cup ricotta cheese
• 2 eggs
• 1/8 pound cotija cheese, crumbled
• 1 cup shredded cheddar cheese
• 12 corn tortillas
• 7 ounces canned diced green chiles
• 2 tablespoons chopped roasted red peppers