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Title: Arabian Squash-Cheese Casserole
Categories: Casseroles
Yield: 4 Servings

2 Butterut or acorn squash
1 c Onion; chopped; heaping
2 cl Garlic; up to 3; crushed
1 c Mixed green and red peppers;
-chopped; heaping
3 tb Butter; for saute
1 ts Salt
2 Eggs; beaten
1 c Buttermilk or yogurt
1/2 c Feta cheese; crumbled
1/4 c Sunflower seeds or chopped
-nuts; for the top
Black and red pepper to
-taste

Preparation time 1-3/4 to 2 hours

Preheat oven to 375 F.

Cut the squash down the middle, lengthwise. Scoop out the seeds, and
place it face-down on an oiled tray. Bake it at 375 F about 35
minutes, or until soft. Cool until handle-able; scoop out and mash.

Saute the onion and garlic, lightly-salted, in butter. When the
onion is translucent add the chopped peppers. Saute until peppers
are just under-done.

Beat eggs with buttermilk or yogurt. Crumble in the feta cheese.
Combine everything and mix well. Add salt, black pepper, and red
pepper or hot sauce to taste.

Spread into buttered casserole or baking pan. Top with seeds or nuts.
Bake at 375 F covered, 25 minutes, then uncovered, 10 minutes.

Recipe by Moosewood Cookbook

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