Feta-Pumpkin Casserole
Yield: 4 Servings
Source: The Vegetarian Times online edition, November 1998

1/4 c dry sherry or apple juice
1 c chopped onion
3 cloves garlic; minced
1 md tomato; diced
1 small zucchini; sliced
2 c peeled and cubed fresh pumpkin
1 whole egg plus 2 egg whites; lightly beaten
1/2 c low-fat buttermilk
1/2 c nonfat plain yogurt
1/4 c crumbled feta cheese
1/8 tsp cayenne pepper
1/8 tsp ground coriander
1/2 c toasted bread crumbs

The tangy taste of feta cheese harmonizes perfectly with pumpkin in this break-from-the-ordinary meal. And you thought pumpkin was only for pies! Preheat oven to 375 degrees. Lightly oil a 2-quart baking dish. In a saute pan, heat sherry or apple juice over medium-high heat. Add onion and saute, stirring until onion is soft, about 2 minutes. Add garlic, tomato, zucchini and pumpkin. Saute 2 more minutes and set aside. In a medium bowl, whisk together egg and egg whites, buttermilk and yogurt. Add feta, spices, bread crumbs and saut‚ed vegetables. Mix well. Spoon into loaf pan or casserole. Bake 25 minutes or until firm. Serve hot. Helpful Hints: This can also be served as a side dish and is especially good with hearty pasta dishes.