Arabian Squash Casserole


  • 4 cups cooked squash or pumpkin, pureed

  • 1 tablespoon olive oil

  • 1 1/2 cups chopped onion

  • 1 teaspoon salt

  • 4-5 medium cloves garlic

  • black pepper and cayenne, to taste

  • 1/2 cup firm yogurt

  • 1 cup crumbled feta cheese

  • 2 bell peppers, one red one green or one that is half and half

  • sunflower seeds or minced walnuts for the top


Preheat oven to 375. Place the mashed squash in a large bowl. Heat the olive oil in a medium size skillet. Add onion, and sauté over medium heat for about 5 minutes. Add salt and bell peppers. Sauté about 5 minutes more, until the peppers begin to get soft. Add garlic, black pepper, and cayenne, and sauté a few more minutes. Add the sauté and the yogurt and the cheese to the squash and mix well. Spread into an ungreased 9 inch baking pan; sprinkle the top with seeds or nuts. Bake uncovered for 25 to 30 minutes, or until bubbly.