Not Your Usual Casserole

February 19th, 2012 at 8:14 pm by under Food Joy, Uncategorized

  In the chill of even a mild winter, the kitchen is often the place to be for warmth, family and friendship – and a little fun with experimentation.  In an effort to find an out of the ordinary dish to share for a special gathering,  my husband encouraged me to thumb through his decades-old issue of the Moosewood Cookbook, a publication that came out of a popular grass roots restaurant by the same name in Ithica, New York.  Several friends and food lovers started it to share their passion for flavorful, nutritionally balanced and aesthetically pleasing dishes.  Now, it’s my turn to share one of my favorites from it with you.  It’s easy to make ahead, re-heats well and can be jazzed up with a little hot sauce on the side.  I paired it with a whole-grain mustard and honey asparagus stir fry, a green, crunchy salad and a whole beet borscht.  Try this colorful cuisine to satisfy your next dinner crowd.

Arabian Squash Feta Casserole

2 Medium-large butternut or acorn squash
1 heaping cup chopped onion
2-3 cloves crushed garlic (I always round up when it comes to garlic)
1 heaping cup mixed green and red peppers, chopped
3 Tbs. butter for saute’
1 tsp. salt
black & red pepper (cayenne) to taste
2 beaten eggs
1 cup buttermilk or yogurt
1/2 cup crumbled feta cheese
1/4 cup unsalted sunflower seeds or chopped nuts for the top

Cut the squash down the middle, lengthwise. Scoop out the seeds and discard.  Place squash face-down on an oiled baking tray.  Bake at 375-degrees for 30 – 45 minutes, depending on the size of the squash, until it’s soft.  Cool until handle-able. Scoop out squash and mash.  Saute’ onion and garlic in lightly salted butter.  When the onion is translucent, add the chopped peppers. Saute’ until the peppers are just under done.  Beat eggs with buttermilk or yogurt. Crumble in the feta cheese.  Combine everything and mix well, adding salt, black and red pepper to taste.  Spread into a buttered casserole or baking pan. Top with seeds or nuts.  Bake at 375-degrees covered for 30 minutes or uncovered for 15 minutes.

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