I get loads of compliments on this out-of-the-ordinary casserole whenever I serve it. The recipe marries squash and feta cheese with onion, garlic, bell peppers and a sprinkling of sunflower kernels. Leftovers are delicious hot or cold! —Deborah Vliet, Holland, Michigan
Acorn Squash Feta Casserole
Acorn Squash Feta Casserole
Prep Time
30 min
Cook Time
1 hour 40 min
Yield
12 servings
Ingredients
- 4 large acorn squash (about 1-1/2 pounds each)
- 6 tablespoons butter, cubed
- 2 medium onions, chopped
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 4 garlic cloves, minced
- 4 large eggs
- 2 cups plain yogurt
- 2 cups crumbled feta cheese
- 2-1/2 teaspoons salt
- 1 teaspoon pepper
- 1/8 teaspoon cayenne pepper, optional
- 1/2 cup sunflower kernels
Directions
- Preheat oven to 350°. Cut squash in half; discard seeds. Place squash cut side down in a greased 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, 35-40 minutes. Drain water from pan; turn squash cut side up. Bake 8-10 minutes or until the squash is tender; cool slightly. Carefully scoop out flesh; place in a large bowl and mash.
- Increase oven setting to 375°. In a large skillet, melt butter over medium heat. Add onions and peppers; cook and stir until crisp-tender, 2-4 minutes. Add garlic; cook 1 minute longer. In a large bowl, whisk eggs and yogurt until blended. Stir in squash, onion mixture, feta cheese, salt and pepper. If desired, sprinkle cayenne on top.
- Transfer to a greased 13x9-in. baking dish. Sprinkle with sunflower kernels. Cover and bake 25 minutes. Uncover; bake 30-35 minutes or until a thermometer inserted in center reads 160°.
Nutrition Facts
3/4 cup: 286 calories, 15g fat (7g saturated fat), 93mg cholesterol, 810mg sodium, 31g carbohydrate (9g sugars, 6g fiber), 10g protein.
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