Ingredients

The following ingredients have 4 Servings
  • 1 butternut squash (cubed, cooked and pureed)
  • 1 tablespoon olive oil
  • 1 bell pepper (diced)
  • 1 red onion (chopped)
  • 3 garlic cloves (minced)
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup plain yogurt (dairy or non-dairy (125 grams))
  • 1 cup shredded cheddar cheese + extra for topping (dairy or non-dairy (115 grams))
  • 1 teaspoon cumin seeds
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt or pink salt
  • 1/2 teaspoon ground oregano
  • 1 tablespoon fresh cilantro (chopped)
  • 1 bay leaf (optional)

Instruction

  • Prep cubed butternut squash by boiling or steaming until tender. Place cooked squash into a blender or food processor, then blend until you have a smooth puree. Pour into a bowl and set aside.
  • Preheat oven to 375°F (190°C).
  • In a skillet over medium heat add garlic, onion and pepper. Saute for 10 minutes, stirring frequently.
  • Add cayenne and black pepper. Saute for 2 minutes longer.
  • Add saute mixture to the pureed butternut squash.
  • Add yogurt, cheese and remaining spices. Mix until well combined.
  • Pour into a 8 x 8 or 9 x 9 or 9.5 x 9.5 square baking dish.
  • Top with a sprinkle of cheese, chopped cilantro and an optional bay leaf.
  • Bake for 30 minutes, then optionally turn on the broiler for a few minutes until the top is bubbling.
  • Let cool slightly to set a little before serving.
  • Enjoy!