Arabian Squash Casserole

Yield: 4 to 5 servings
Preparation time: About 1 hour, after the squash is cooked and puréed.

Arabian Squash Casserole Good served with Tabouli Salad or with warmed pita bread and Spinach Salad with ripe tomatoes.

4 cups cooked squash or pumpkin,
   mashed or puréed
1 Tbs. olive oil
1-1/2 cups chopped onion
1 tsp. salt
2 small bell peppers
   (one red and one green, if possible) minced
4 or 5 medium cloves garlic, minced
Black pepper and cayenne, to taste
1/2 cup firm yogurt
1 cup crumbled feta cheese
Optional: Sunflower seeds and/or
   minced walnuts, for the top

Preliminary: Preheat oven to 375 degrees F.

1. Place the mashed or puréed squash in a large bowl.

2. Heat the olive oil in a medium-sized skillet. Add onion, and sauté over medium heat for about 5 minutes. Add salt and bell peppers. Sauté about 5 minutes, or until the peppers begin to get soft.

3. Add garlic, black pepper, and cayenne, and sauté a few more minutes.

4. Add the sauté, along with yogurt and feta, to the squash, and mix well. Spread into an ungreased 9-inch square baking pan, sprinkle the top lightly with sunflower seeds and/or minced walnuts.

5. Bake uncovered for 25 to 30 minutes, or until bubbly.

Buy the Book: The New Moosewood Cookbook

Buy the Book: The New Enchanted Broccoli Forest

The New Moosewood Cookbook
By Mollie Katzen
Ten Speed Press, January 2000
256 pages, 16-page color insert
Paperback, $19.95
ISBN: 1-58008-130-4
Cloth, $27.95
ISBN: 1-58008-135-5
Recipe reprinted by permission.

The New Enchanted Broccoli Forest
By Mollie Katzen
Ten Speed Press, January 2000
320 pages, 16-page color insert
Paperback, $19.95
ISBN: 1-58008-126-6
Cloth, $27.95
ISBN: 1-58008-136-3
Recipe reprinted by permission.