Morrocan Butternut Squash


  • 1 whole medium butternut squash
  • 1 large red onion
  • 6 cloves garlic, chopped roughly
  • 3 cups chopped mixed peppers (red, yellow)
  • 8 oz cottage cheese (I use skim but you can use whatever you like)
  • 10 ounces crumbled feta
  • Mexican oregano
  • S+P
  • olive oil


Preheat oven to 350. Cut the squash in half lengthwise, scoop out and discard the seeds. Place squash cut side down on a baking sheet and add a 1/2 cup of water as a bath. Bake for 20 mins. Once the squash is soft (between 20-40 mins), pull it out of the oven and let cool until you can handle it.

Once the squash has cooled enough to handle, peel it and dice in to medium chunks.

Mix all ingredients in a large mixing bowl until combined.

Grab a casserole dish and place the mixture evenly and not too tightly packed. Drizzle with olive oil and bake for 20 mins on 350•.