Arabian Squash Casserole

Ingredients

- 4 cups cooked squash, either from 2 cans
or about 1.2kg butternut squash
- 1.5 cups chopped onion, about 2 or 3
- 3 medium bell peppers (2 red and 1 green), chopped finely
- 5 cloves garlic, pressed
- 150g firm yogurt or less for wet squash, can replace this
with cream if you want a heavier dish
- 1 cup feta cheese, about 120 g
- sunflower seeds for topping
- 1 tsp paprika (mild), 1 tsp smoked paprika (optional),
1 tsp chili powder


1. Prep squash: Halve butternut squash, remove seeds, spray with tiny bit
of oil and bake face down in hot oven (175 C) for 20 to 30 minutes, until
squash is soft but not mushy. it will continue to cook once out of the
oven. With a large spoon, remove flesh and discard peels. Mash it.

2. Saute onion in olive oil for about 8 min, then add peppers and garlic
and fry for 5 more minutes.

3. Add spices and pepper, continue to simmer for a few more minutes.

4. Mix squash, sauteed veg and yogurt and feta in bowl, and sprinkle with
sunflower seeds. Put everything in a 180C oven for about 30 minutes.