Moosewood Arabian Squash Casserole

Posted March 29, 2017

CategoryAcorn Squash, Butternut Squash, Delicata Squash, Festival Squash, Recipe, Side Dishes

Moosewood Arabian Squash Casserole

Yields1 Serving

4 C cooked winter squash, mashed or pureed

1 T olive oil

1.5 C chopped onion

1 t salt

4-5 medium cloves garlic, minced

black pepper and cayenne, to taste

1/2 C firm yogurt

1 C crumbled feta cheese

Preheat oven to 375 degrees F

Heat the olive oil in a medium-sized skillet. Add onion, and saute over medium heat for about 5 minutes. Add salt.

Add garlic, black pepper, and cayenne, and saute a few more minutes. Spread into an un-greased 9-inch square baking pan; sprinkle the top lightly with sunflower seeds and/or minced walnuts.

Bake uncovered for 25 to 30 minutes or until bubbly.

Ingredients

4 C cooked winter squash, mashed or pureed

1 T olive oil

1.5 C chopped onion

1 t salt

4-5 medium cloves garlic, minced

black pepper and cayenne, to taste

1/2 C firm yogurt

1 C crumbled feta cheese

Directions

Preheat oven to 375 degrees F

Heat the olive oil in a medium-sized skillet. Add onion, and saute over medium heat for about 5 minutes. Add salt.

Add garlic, black pepper, and cayenne, and saute a few more minutes. Spread into an un-greased 9-inch square baking pan; sprinkle the top lightly with sunflower seeds and/or minced walnuts.

Bake uncovered for 25 to 30 minutes or until bubbly.

Notes

Moosewood Arabian Squash Casserole

Ingredients Directions