This is a really creamy casserole. Aside from pumpkin pie, I don’t usually pair winter squash with a lot of dairy, so I was pleased with how this turned out. It’s a time-consuming recipe, but most of that time is unattended oven time, so you can do other things while the various components are in the oven.
1 large or 2 medium winter squash
2 – 3 T butter or oil
1 1/2 c chopped onion
2 cloves garlic, minced
3/4 c chopped green bell pepper, or use all green pepper
3/4 c chopped red bell pepper, or use all red pepper
1 c plan yogurt, or sour cream
1 c crumbed feta cheese, or other cheese (blue is provocative)
1/8 t cayenne, or 1/2 fresh chile pepper, seeded,optional
salt and pepper, to taste
1/2 c chopped nuts, optional (adds crunch and texture)
1. Bake squash as per your usual method. Either whole or cut in half. Remove seeds and stringy material. Scoop out flesh into a bowl. Mash, finely or coarsely. Reserve.
2. Heat oven to 375°F. Grease an 11″ x 7″ baking dish or similar-sized. If using a larger or smaller baking vessel, the baking time will be somewhat shorter or longer.
3. Melt butter or heat oil in a skillet. Add onions and a dash of salt and sauté for about 5 minutes. Add garlic and sauté, stirring for a couple of minutes more. Stir in bell pepper(s) and cook for about 3 or 4 minutes.
4. Meanwhile, in another, large bowl, beat eggs. Add yogurt and stir to combine. Stir in mashed squash, onion mixture, cheese, cayenne, salt, and pepper. Combine well Transfer to prepared baking vessel. Sprinkle with nuts. Cover with foil or lid and bake for 25 minutes. Uncover and bake another 25 minutes.