Garlicky Christophene Casserole

by Laura Donnelly — July 5, 2007

You can adapt christophene to any recipe calling for squash. Just keep in mind that it is a bit more watery. I tried this casserole in St. Lucia many years ago.

Serves 4

1 large christophene, peeled and cubed
2 cloves garlic
4 Tablespoons olive oil
Salt and pepper to taste

1. Steam cubes of christophene until tender.

2. Mash christophene cubes with oil and garlic, adding salt and pepper to taste. Place in shallow casserole and bake until bubbly at 350 degrees for about 15 minutes.