Author Notes
This is a simple, gluten-free side or main dish that was served to me by a vegetarian a long time ago. —MtIdaho
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Ingredients
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2
medium butternut squash
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1 cup
chopped onion
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2-3
garlic cloves, minced
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1 cup
chopped green and/or red peppers
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3 tablespoons
olive oil
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2
eggs, beaten
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1 cup
plain yogurt
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1 cup
feta cheese, crumbled
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1/2 teaspoon
salt
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1/2 teaspoon
pepper
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1/4 cup
chopped cashews
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paprika
Directions
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Cut squash in half and remove seeds. Place face down on baking sheet and bake 375 degrees 35 min. or until soft. Remove from skin and cube.
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Saute onion and garlic in butter: add peppers and saute until just tender.
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Beat eggs with yogurt and feta. Add squash, vegetables, salt and pepper.
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Spread in greased 2 qt. casserole dish and top with nuts. Sprinkle with paprika. Bake 375 degrees covered for 30 minutes and uncovered for 15 minutes.
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