Spiced squash casserole

photo credit: closetcooking.com

1 large winter squash, about 3 lbs., stem and seeds removed, cut in half

1 tablespoon olive oil

1 1⁄2 cups chopped onion

2-3 medium cloves garlic, minced

½ teaspoon ground cumin

½ teaspoon ground coriander

Pinch cinnamon

¼ teaspoon smoked paprika (not spicy) or ground chipotle pepper (spicy)

1⁄2 cup plain yogurt

½ cup crumbled feta cheese

1 teaspoon salt

Sunflower seeds, to garnish, optional

Parsley or cilantro, chopped, to garnish, optional

Heat oven to 400 degrees.

Place the squash in a baking dish with a few teaspoons of water, and cover tightly with foil. Bake until very soft, 45-90 minutes, depending on the variety used. When done, set aside to cool.

Heat the olive oil in a medium sized skillet. Add the onion and garlic, and saute with a few pinches of salt until soft, 4-5 minutes. Add the spices and stir to combine.

When the squash is cool enough to handle, remove the skins and mash.

Stir in the yogurt, feta cheese, salt, and onion mixture. Put the mixture back into the skillet, if oven safe, or into a greased 8 x 8 glass baking dish.

Sprinkle sunflower seeds on top, if using.

Bake at 400 degrees for 25-30 minutes, until bubbling.

Garnish with parsley or cilantro and serve

Serves 6