Arabian Squash-Cheese Casserole

• 2 medium-large butternut or acorn squash
• 1 heaping cup chopped onion
• 2-3 gloves crushed garlic
• 1 heaping cup mixed green and red peppers, chopped
• 3 tbs. butter for saute
• 1 tsp. salt
• 2 beaten eggs
• black and red pepper to taste
• 1 cup buttermilk or yogurt
• 1/4 cup sunflower seeds or chopped nuts (for the top)
• 1 cup crumbled feta cheese

1. Cut the squash down the middle, lengthwise. Scoop out the seeds and place it face down on the an oiled tray. Bake it at 375 for about 35 minutes, or until soft. Cool until handleable; scoop out flesh and mash.
2. Saute the onion and garlic, lightly salted in butter. When the inion is translucent add the chopped peppers. Saute until peppers are just under done.
3. Beat eggs with buttermilk or yogurt. Crumble in the feta cheese. Combine everything and mix well. Add salt, black pepper and red pepper or hot sauce to taste.
4. Spread into buttered casserole or baking pan. Top with seeds or nuts. Bake at 375, covered for 25 minutes, then uncovered for 10 minutes.

butternut, onion, garlic, red peppers, butter, salt, eggs, black, buttermilk, sunflower seeds, feta cheese

Taken from www.epicurious.com/recipes/member/views/arabian-squash-cheese-casserole-50080912 (may not work)