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Squash Pesto Feta Bake
This easy recipe has made a big squash lover out of me—it’s also a great way to use up whatever veggies you have in your crisper. I usually make this with a mixture of chopped carrots, celery, and broccoli, but you can use whatever vegetables you have on hand.
2 butternut or spaghetti squash, halved lengthwise, seeds removed
2 tbsp olive oil
3 cloves garlic, minced
1 onion, chopped
4 cups chopped vegetables (carrots, celery, broccoli)
2 to 3 tbsp basil pesto
1 cup crumbled feta cheese
1 cup dry bread crumbs
1 cup shredded cheddar cheese
1) Preheat the oven to 350°F. Lightly grease a large casserole dish.
2) Place squash cut side down in a baking pan. Add just enough water to cover bottom of the pan. Bake in the preheated oven for 40 minutes, or until fork-tender (make sure water doesn’t completely evaporate while baking; keep an eye on it and add more water if needed).
3) Meanwhile, in a skillet over medium heat, heat oil. Add garlic and onion and cook, stirring
occasionally, until softened, about 5 minutes. Stir in chopped vegetables. Remove from heat.
4) Scoop cooked squash into the prepared casserole dish, using the spoon to cut it into smaller chunks (discard skin). If squash is watery, spoon or pour out liquid. Add vegetable mixture and stir to combine. Add pesto to taste and feta and stir until evenly distributed.
5) Cover with a lid or aluminum foil and bake in the preheated oven for 30 minutes, or until vegetables are tender and mixture is piping hot.
6) Remove from the oven. Uncover and sprinkle with bread crumbs. Top with an even layer of shredded cheese. Broil on High, uncovered, for 5 to 10 minutes, until cheese is melted. Remove from the oven and let rest for 5 minutes before serving.
Recipe by Sarah Harmer activist and musician from Kingston, Ontario. Photographer Jodi Pudge. Excerpted from Peter & Chris Neal’s “Goodness: Recipes & Stories” (Blakeman Books).