Arabian Butternut Squash Casserole

Total Time
50mins
Prep
20 mins
Cook
30 mins

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.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Place the mashed squash in a large bowl.
  3. Add the remaining ingredients to the bowl and mix well.
  4. Spread into an ungreased 9-inch square or 7 by 11 baking pan.
  5. Bake uncovered for 25 to 30 minutes.
  6. 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.
Most Helpful

4 5

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 5

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.

5 5

I too have this in my Moosewood book and love it. I followed the instruction in the book as mentioned by mathmom.calif. Yummy.