Arabian Butternut Squash Casserole

"This is unusual but delicious. A tasty way to prepare butternut squash. I make a big batch of this on Sunday night and bring it to lunch all week. I cook the squash by halving a large one and roasting it in the oven at 350 degrees for about an hour. Let it cool and scrap out the delicious meat! Adapted from the classic Moosewood Cookbook."
 
Download
photo by MA HIKER photo by MA HIKER
photo by MA HIKER
photo by MA HIKER photo by MA HIKER
Ready In:
50mins
Ingredients:
6
Serves:
4-5
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 375 degrees.
  • Place the mashed squash in a large bowl.
  • Add the remaining ingredients to the bowl and mix well.
  • Spread into an ungreased 9-inch square or 7 by 11 baking pan.
  • Bake uncovered for 25 to 30 minutes.
  • Optional - sprinkle the top lightly with sunflower seeds or minced walnuts - I usually omit this step. You may also saute the onions before adding and use fresh red peppers which you saute as well.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Very nice! I've changed a few things though as I did not like it mashed: I steam cooked the butternut squash cut into pieces. I used 3 tablespoon of light cream and a spring onion. I then added the other ingredients, sprinkled some cumin and salt and cooked 20min in the oven.
     
  2. I did not like this dish so much but I have to admit that I substituted the yoghurt to a lactose free one and the feta cheese for goat's cheese.
     
  3. I too have this in my Moosewood book and love it. I followed the instruction in the book as mentioned by mathmom.calif. Yummy.
     
  4. This is delightful. The sweetness of the butternut squash balanced nicely with the bite of the feta and yogurt. I added a little white pepper and touch of cumin.
     
  5. I cooked a version of this recipe tonight from the New Moosewood Cookbook. It called for 2 small bell peppers, minced. So I had nearly 2 cups of minced peppers. Also it suggested using black pepper and cayenne to season and topping with sunflower seeds or walnuts (optional). I topped mine with sunflower seeds. I also used 1 1/2 cups onion, as called for in the cookbook. It was pretty yummy. I will make it again...
     
Advertisement

RECIPE SUBMITTED BY

I have been a member of recipezaar and food.com for years. This is definitely my go-to place for recipes and love that I can have all my individual cookbooks to sort and store recipes. ? I like to experiment when I cook and find that I rarely follow a recipe as it is written. I am also pretty health conscious and try to cook low-fat for regular everyday meals (you can't skimp on the rich stuff for holiday meals & treats!). I also avoid processed foods and use fresh wholesome ingredients whenever possible.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes