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Arabian squash casserole

squash_casserolePackard Health’s Registered Dietician, Karen Koeppe shares a great recipe, high in beta carotene and mono- unsaturated fat (nuts/seeds). It’s one of her favorites from the Moosewood Cookbook by Mollie Kaizen.

Arabian Squash Casserole

Preparation Time: 1 hour (after squash is cooked and puréed). OR cut that time with frozen squash in recipe below!

4-5 servings

    • 4 C. cooked squash or pumpkin, mashed OR puréed OR 3 pkgs frozen pureed winter squash that has been cooked
    • 1 T . olive oil
    • 1 1⁄2 C. chopped onion
    • 1 tsp. salt
    • 2 small bell peppers (one red and one green, if possible), minced
    • 4-5 medium cloves garlic, minced
    • black pepper and cayenne, to taste
    • 1⁄2 C. firm yogurt
    • 1 C. crumbled feta cheese
      OPTIONAL: sunflower seeds and / or minced walnuts, for the top

Heat oven to 375°.

    • Place the mashed or puréed squash in a large bowl.
    • Heat olive oil in medium-sized skillet. Add onion, sauté over medium heat for 5 minutes.
    • Add salt and bell peppers. Sauté 5 more minutes, or until the peppers begin to get soft.
    • Add garlic, black pepper, and cayenne, and sauté a few more minutes.
    • 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 and / or minced walnuts.

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