Recipe (mostly) from The New Moosewood Cookbook by Mollie Katzen

Serves 4 or 5

4 cups cooked squash or pumpkin, mashed or pureed
1 Tbsp olive oil
1 1/2 cups chopped onion
1 tsp salt
2 small bell peppers (red or green or both!), minced
4 medium cloves garlic, minced
black pepper to taste
cayenne to taste
1/2 cup firm plain yogurt
sunflower seeds and/or minced walnuts for the top

optional: 1 cup crumbled feta

1. Cook the squash. One way to do this is to cut in half, spoon out the seeds, place cut-side-down on a baking sheet. Add about 1 cm of water to baking sheet. Use a fork to poke a few holes in the skin. Bake for about 30 minutes at 350F.

2. Place the mashed or puree squash in a large bowl.

3. Heat the olive oil in medium sized skillet. Add onion and saute until golden. Add salt and bell peppers. Saute for 5 minutes more, until peppers begin to get soft.

4. Add garlic, black pepper, cayenne. Saute for a few more minutes.

5. Heat oven to 375F. Oil a 9 inch square baking pan

6. Add the saute, along with the yogurt and feta, to the squash and mix well. Spread into baking pan. Sprinkle with sunflower seeds and walnuts.

7. Bake uncovered for 25-30 minutes or until bubbly.