Preparation time:  about 1 hour after the squash is cooked and pureed

4 cups squash or pumpkin, cooked and pureed
4 T olive oil
1 1/2 cups chopped onion
1 tsp salt
2 small bell peppers (one red and one green, if possible), minced
4 or 5 medium cloves garlic, minced
black pepper and cayenne, to taste
1/2 cup firm yogurt
1 cup crumbled feta cheese
Optional:  sunflower seeds and/or minced walnuts, for the top.

Preheat oven to 375 degrees.  Place the mashed or pureed squash in a large bowl.  Heat the olive oil in a medium sized skillet.  Add onion, and saute over medium heat for about 5 minutes.  Add salt and bell peppers.  Saute about 5 more minutes, or until the pepper begins to get soft.

Add garlic, black pepper and cayenne and saute a few more minutes.  

Add the saute, along with yogurt and feta, to the squash and mix well.  Spread into an ungreased, 9-inch square baking pan; sprinkle the top lightly with sunflower seeds and/or minced walnuts, if desired.

Bake uncovered for 25 to 30 minutes or until bubbly.

from Mollie Katzen's Moosewood Cookbook