Honey-Yogurt Squash Casserole


Ingredients

2 medium-large butternut or acorn squash
1 cup chopped onion
2-3 garlic cloves, crushed
1 cup mixed green and red peppers, chopped
3 Tablespoons butter for saute
2 beaten eggs
1 cup plain yogurt
salt and pepper to taste
1/2 cup crumbled feta cheese
1/4 cup GOLDEN BLOSSOM HONEY

Directions

Cut the squash down the middle, lengthwise. Scoop out the seeds and place it face-down on an oiled tray. Bake it at 375° about 35 minutes, or until soft, (or 12 to 15 minutes in microwave). Cool. Scoop out squash and mash. Saute the onion and garlic, in butter, until translucent. Add the chopped peppers. Saute until peppers are tender. Beat eggs with yogurt and honey. Add the feta cheese. Combine everything and mix well. Spread into buttered casserole or baking pan. Bake covered at 375° for 25 minutes, uncover and bake for 10 minutes longer.


golden blossom honey product