Rutkowski Farm

This recipe is a simplification of the Arabian Squash Casserole that’s in the Moosewood Cookbook by Mollie Katzen.

In our version, we take out the topping as well as the yogurt.  It’s also very important that you have a nice sweet squash to use.  We’ve found pumpkin to be far too bland.  Hubbard’s the best, but butternut comes in a close second.  The sweet and spicy, stick to your ribs goodness of this dish is hard to beat.  This is also one of those dishes that tastes even better as leftovers as the spices have had time to sink in.

Yield: 4 to 5 servings
Preparation time: About 1 hour, after the squash is cooked and puréed.

Ingredients

4 cups cooked hubbard or butternut squash.
mashed or puréed
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
1 medium head of garlic (5-6 cloves), minced
Black pepper and cayenne, to taste
1 cup crumbled feta cheese

Preparation

Preliminary: Preheat oven to 375 degrees F.

1. Place the mashed or puréed squash in a large bowl.
2. 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 minutes, or until the peppers begin to get soft.
3. Add garlic, black pepper, and cayenne, and sauté a few more minutes.
4. Add the sauté, along with feta, to the squash, and mix well. Spread into an ungreased 9-inch square baking pan.
5. Bake uncovered for 25 to 30 minutes, or until bubbly.

- Credit where it’s due.  If you don’t own it, it’s worth buying the Moosewood Cookbook.