Ingredients for Arabian Butternut Squash Casserole
- 1 large (about 3 pounds) butternut squash
- 1 medium onion
- 1/2 cup chopped fresh red bell pepper
- Garlic Cloves
- Plain Yogurt
- Feta Cheese
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 cup plus 2 tablespoons olive oil
- salt, to taste
- pepper, to taste
- 1/4 cup sunflower seeds (optional)
- 1/4 cup minced walnuts (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Arabian Butternut Squash Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Arabian Butternut Squash Casserole
- Preheat oven to 350°F (175°C). Halve a large butternut squash (about 3 pounds), scoop out seeds, and roast cut-side down on a baking sheet for 50-60 minutes, or until tender.
- Let the squash cool slightly, then scoop out the flesh and mash it thoroughly.
- In a large bowl, combine the mashed squash with 1 medium onion (finely chopped), 1/2 cup of chopped fresh cilantro, 1/4 cup of chopped fresh parsley, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/4 cup olive oil, salt and pepper to taste.
- (Optional) Sauté the onion and 1/2 cup of chopped fresh red bell pepper in 2 tablespoons of olive oil until softened before adding to the squash mixture.
- Preheat oven to 375°F (190°C). Spread the squash mixture into an ungreased 9x9 inch baking dish or 7x11 inch baking pan.
- Bake uncovered for 25-30 minutes, or until heated through and lightly browned on top.
- (Optional) Sprinkle the top lightly with 1/4 cup sunflower seeds or minced walnuts during the last 5 minutes of baking.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
31g
Fat
31g
Carbs
8g
