Chef Tom Fraker
Cucuzza Squash Bake
Category
Entree
Servings
6 - 8 servings
Prep Time
15 minutes
Cook Time
20 minutes
Author:
Chef Tom Fraker
Ingredients
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2 tablespoons Extra Virgin Olive Oil
-
2 tablespoons Unsalted Butter
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1 Melissa's Perfect Sweet Onion, sliced thin
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Kosher Salt and Freshly Ground Pepper, to taste
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2 teaspoons Ground Red Chipotle Powder or Hatch Pepper Powder
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4 Links Beer Brats, (optional), sliced into rounds
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4 cups Melissa's Cucuzza Squash, peeled, large dice
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1 (14.5 ounces) can Diced Tomatoes, drained
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1 Green Bell Pepper, large dice
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3 Melissa's “Don Enrique” Pickled Jalapeno Peppers, sliced into rounds
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1½ cups Shredded Cheddar-Jack Cheese
Directions
Preheat the oven to 350ºF.
In a sauté pan, heat the oil and melt the butter. Add the onion, season with the salt, pepper and chipotle powder and cook for 5 minutes. Next add the beer brats and brown. Add the rest of the ingredients, except for the cheese, mix well and sauté for 2 minutes.
Pour the mixture into a baking dish, level out and top with the cheese. Cover the dish with foil and place it in the oven. Bake for 15 minutes, uncover and bake for 5 minutes longer or until the cheese is golden brown. Remove from the oven and let it rest for 5 minutes.
Filed in:
Bell Pepper,
Cucuzza Squash,
Cucuzza Squash Bake,
Don Enrique,
Entree,
Hatch Chile Powder,
Hatch Pepper Powder,
Organic Bell Peppers,
Perfect Sweet Onion,
Pickled Jalapeno Pepper,
Pickled Jalapeno Peppers,
Red Hatch Chile Powder Shakers
