Arabian Squash-Cheese Casserole

[spiderdust]

This recipe assumes that you don't have any leftover squash & are starting from scratch. If your squash is already cooked, just skip the steps for baking & mashing the squash & just use an equivalent amount of cooked squash puree.


Arabian Squash-Cheese Casserole
(from The Moosewood Cookbook)

1 3/4-2 hours preparation time
4 servings
375F oven

2 medium-large butternut or acorn squash

1 heaping cup chopped onion

2-3 cloves crushed garlic

1 heaping cup mixed green and red peppers, chopped

3 tbsp. butter for saute (can substitute olive oil)

2 beaten eggs

1 cup buttermilk or yogurt

1 cup crumbled feta cheese

1 tsp. salt

black and red pepper to taste

1/4 cup sunflower seeds or chopped nuts, for the top

Cut the squash down the middle, lengthwise. Scoop out the seeds, and place it face-down on an oiled tray. Bake it at 375F about 35 minutes, or until soft. Cool until handle-able; scoop out and mash.

Saute the onion and garlic, lightly salted, in butter. When the onion is translucent add the chopped peppers. Saute until peppers are just under-done.

Beat eggs with buttermilk or yogurt. Crumble in the feta cheese. Combine everything and mix well. Add salt, black pepper and red pepper or hot sauce to taste.

Spread into buttered casserole or baking pan. Top with seeds or nuts. Bake at 375F covered for 25 minutes, then uncovered for 10 minutes.