Butternut Squash Casserole
adapted from The New Moosewood Cookbook, "Arabian Squash Casserole" recipe.
I love Butternut Squash Soup. In fact I have a recipe, "Creamy Ginger Butternut Squash Soup." Thusly, I wanted to try a yummy-looking squash casserole recipe from a tried and true cookbook.
I love the fact that the moosewood casseroles never call for Mayonaise. Why? Because my husband detests basically anything that has mayo in it! (I like it on a good sandwich, and usually in potato salad, but otherwise, not so much.)
So here is an excellent mayo-free squash casserole. I dare you to try it! It's yummy!
4 c. cooked squash or pumpkin, mashed or pureed
1 tbs. olive oil
1 1/2 c. chopped onion
2 small bell peppers, minced
4 or 5 cloves garlic, minced
1/2 c. plain yogurt
1 c. feta (i used parmesan) cheese
opt: sunflower seeds, chopped walnuts, and/or cinnamon/allspice for the topping
1. Bake your butternut squash on 400 for 40-50 min. (Cut in half long-ways).
2. Scoop into bowl and mix with yogurt and cheese.
3. Meanwhile, cook bell peppers, onions and lastly the garlic in olive oil on hot skillet. Be careful not to burn.
4. Spread into small baking pan, bake for 25 min. on 375 ...or until bubbly.