Arabian Squash Casserole
This recipe from Mollie Katzen’s New Moosewood Cookbook sounded appealing to me on paper except that the squash doesn’t hold everything together as solidly as I’d have liked it to, resulting a vegetarian goulash that resembles something that might be served in prison. Vegetarian prison.
Arabian Squash Casserole
- 4 cups cooked squash or pumpkin, mashed or puréed
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 1 teaspoon salt
- 2 small bell peppers, minced
- 4 or 5 medium cloves garlic, minced
- black and cayenne pepper, to taste
- 1/2 cup firm yogurt
- 1 cup crumbled feta cheese
- sunflower seed and/or minced walnuts for the top (optional)
- Preheat oven to 375°F.
- Place the mashed or puréed squash in a large bowl.
- 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 more minutes or until the ppers begin to soften.
- Add garlic, black and cayenne pepper and sauté a few more minutes.
- Add the sauté along with the 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.
- Bake uncovered for 25 to 30 minutes or until bubbly.