In the spirit in which this blog was originally intended I got out my classic Moosewood Cookbook and found a recipe that I had never prepared before.
The recipe calls for 4 cups of cooked squash or pumpkin (mashed) but I must admit to using two cans of pumpkin rather than getting a squash and cooking it. The rest of the ingredients include:
1 T. olive oil
1 1/2 c. chopped onion
1 t. salt
Chopped red and green bell peppers
4-5 cloves of garlic (minced)
black pepper and cayenne pepper (to taste)
1/2 plain yogurt (I used Greek)
1 c. crumbled feta
chopped walnuts for topping
Once the onions, peppers and garlic were sauteéd in the olive oil I mixed all the ingredients together (except the walnuts) in one bowl, transferred the mixture to baking dish, and topped with the walnuts. This baked for about 35 minutes at 375. I served it with some additional Greek yogurt for topping and pita bread on the side.
The recipe says that this makes 4-5 servings, which is about right. Since there were only two of us we had plenty of leftovers. I made this on a Friday night, and we had some (but not all) of the leftovers on Sunday night. Meanwhile James had some dental work on Monday and he cannot have nuts for a few weeks, so I had some again for lunch on Monday. There is still about a serving left, which I think I will wait a few days before eating, as I am getting a little bored of it.
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