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Arabian Squash Casserole

January 8, 2012

I made this with canned pumpkin I had left over from the Chocolate Chip Pumpkin Bread. It’s good as is, but the canned pumpkin makes it a little too smooth. The nuts and seeds help give it some texture, but I’m sure it would be even better with some roasted and pureed squash or pumpkin instead of the canned stuff. Maybe next time.

Arabian Squash Casserole

2 cups mashed or pureed squash or pumpkin

olive oil

1/2 tsp salt

1/2 cup finely chopped onion

chopped bell pepper

2-3 cloves garlic, minced

black pepper

cayenne pepper (to taste)

1/4 cup Greek yogurt

1/2 cup feta, crumbled

sunflower seeds

chopped walnuts

Cook the onion in a bit of oil over medium heat until soft. Add the bell pepper and salt and cook about 5 minutes more. Add garlic, pepper and cayenne and cook for a few more minutes. Combine with squash, yogurt and feta and mix well. Put in a small ungreased casserole dish and sprinkle with sunflower seeds and walnuts. Bake at 375 degrees F for about 25 to 30 minutes or until bubbly.

(Adapted from Mollie Katzen’s Arabian Squash Casserole)



From → Vegetables

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