Sunday, February 3, 2008

Arabian Squash Casserole

This recipe is from the Moosewood Cookbook--I'm a tad obsessed with it...

This dish is super duper easy and super duper fanfreakintastic. Make it. Do it. Now.

Arabian Squash Casserole
4 cups cooked squash(butternut/acorn) or pumpkin mashed or puréed(2 or 3 whole squash)

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(greek yogurt)

1 cup crumbled feta cheese

Sunflower seeds and/or minced walnuts, for the top

So roasting squash is easy peasy. It's cutting the thing in half that is beastly. So be careful.
Cut it--scoop out the seeds. Drizzle EVOO and S&P--then roast it around 375 till it's mushy.
45 minutes or so.
Let it cool enough so you can easily scoop out the yumminess into a bowl.

side note:You can eat butternut skin, but not really acorn or pumpkin skin. Do as you wish.

Chop up the veggies. You can add more varity if you like. Mushrooms would be nice...
Saute in EVOO till caramelized and lovely.
Season with the cayenne and S & P.
Use the cayenne to taste...I like it spicy.
Feel free to play with other spices as well. Curry would be yum.

Combine Squash, Veggies, Yogurt and Feta in a bowl.
Mix well.
A word about Greek Yogurt...
Fage(fay-yay) is my favorite. It is thick and creamy and kinda makes regular yogurt look wimpy. Try it. It's fab.

Put the mixture is some sort of dish--whatever kind you got. Smush it in and sprinkle with the nuts...use a lot of nuts. Mmm nuts.

Stick in the oven at 375 for about half an hour. Or until bubbly...
Again, if it doesn't look that the picture, you have failed me.
Make it for SuperBowl? It's classy.

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