Acorn Squash Feta Casserole Recipes

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ACORN SQUASH FETA CASSEROLE



Acorn Squash Feta Casserole image

Make and share this Acorn Squash Feta Casserole recipe from Food.com.

Provided by Mercy

Categories     Cheese

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

2 large acorn squash (about 1-1/2 pounds each)
1 medium onion, chopped
2 garlic cloves, minced
3 tablespoons butter or 3 tablespoons margarine
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 eggs
1 cup plain yogurt
1 cup crumbled feta cheese
1 1/4 teaspoons salt
1/2 teaspoon pepper
1 dash cayenne pepper (optional)
1/4 cup sunflower seeds

Steps:

  • Cut squash in half; discard seeds. Place squash cut side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 35-40 minutes or until tender; cool slightly. Carefully scoop out squash; place in a bowl and mash.
  • In a skillet, saute onion and garlic in butter until tender. Add peppers; saute until crisp-tender. In a large bowl, whisk eggs and yogurt until blended. Stir in squash, onion mixture, feta cheese, salt, pepper and cayenne if desired. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with sunflower kernels.
  • Cover and bake at 375° for 25 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted near the center comes out clean.

Nutrition Facts : Calories 272.9, Fat 17.3, SaturatedFat 9.1, Cholesterol 113.3, Sodium 852.3, Carbohydrate 22.7, Fiber 3.5, Sugar 4.8, Protein 10.1

ACORN SQUASH FETA CASSEROLE



Acorn Squash Feta Casserole image

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

Provided by Taste of Home

Categories     Side Dishes

Time 2h

Yield 6-8 servings.

Number Of Ingredients 13

2 large acorn squash (about 1-1/2 pounds each)
1 medium onion, chopped
2 garlic cloves, minced
3 tablespoons butter
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 large eggs
1 cup plain yogurt
1 cup crumbled feta cheese
1-1/4 teaspoons salt
1/2 teaspoon pepper
Dash cayenne pepper, optional
1/4 cup sunflower kernels

Steps:

  • Cut squash in half; discard seeds. Place squash cut side down in a greased 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 35-40 minutes. Drain water from pan; turn squash cut side up. Bake 10 minutes longer or until squash is tender; cool slightly. Carefully scoop out squash; place in a large bowl and mash. Set aside., In a large skillet, saute onion and garlic in butter until tender. Add peppers; saute until crisp-tender. In a large bowl, whisk eggs and yogurt until blended. Stir in the squash, onion mixture, feta cheese, salt, pepper and cayenne if desired. , Transfer to a greased 11x7-in. baking dish. Sprinkle with sunflower kernels. Cover and bake at 375° for 25 minutes. Uncover; bake 25-30 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 184 calories, Fat 11g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 606mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

SWEET ACORN SQUASH CASSEROLE



Sweet Acorn Squash Casserole image

A squash casserole even kids will like! Sweet, with a crunchy topping. Enjoy with your next roast or turkey dinner.

Provided by Rachel Mae Hinken

Categories     Acorn Squash Recipes

Time 1h20m

Yield 12

Number Of Ingredients 10

2 medium acorn squash, halved and seeded
¾ cup white sugar
⅓ cup unsalted butter, softened
1 (5 ounce) can evaporated milk
2 large eggs
1 teaspoon vanilla extract
½ cup crispy rice cereal (such as Rice Krispies®)
¼ cup brown sugar
¼ cup chopped pecans
2 tablespoons unsalted butter, melted

Steps:

  • Place squash halves in a microwave-safe dish. Microwave on high until tender, about 10 minutes. Let cool.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square casserole dish.
  • Scrape squash into a bowl; discard skins. Beat squash with a mixer until smooth. Add sugar, butter, evaporated milk, eggs, and vanilla; mix well. Put in the prepared casserole.
  • Bake in the preheated oven for 45 minutes.
  • While the squash is baking, mix rice cereal, brown sugar, pecans, and melted butter for topping together in a bowl.
  • Remove casserole from the oven and sprinkle topping evenly over top. Bake for 10 more minutes.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 27.1 g, Cholesterol 53 mg, Fat 10.5 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 5.4 g, Sodium 37.4 mg, Sugar 20 g

WINTER SQUASH, SAUSAGE & FETA BAKE



Winter Squash, Sausage & Feta Bake image

This time of year, I can't resist butternut squash, with its bright color and fall flavor. It helps make this casserole a guaranteed hit at potlucks. -Craig Simpson, Savannah, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 20 servings.

Number Of Ingredients 12

1 pound bulk Italian sausage
2 large onions, chopped
1/2 teaspoon crushed red pepper flakes, divided
1/4 cup olive oil
2 teaspoons minced fresh rosemary
1-1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon pepper
1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch cubes
1 medium acorn squash, peeled and cut into 1-inch cubes
2 cups crumbled feta cheese
2 small sweet red peppers, chopped

Steps:

  • Preheat oven to 375°. In a large skillet, cook the sausage, onions and 1/4 teaspoon pepper flakes over medium heat 8-10 minutes or until sausage is no longer pink and onions are tender, breaking up sausage into crumbles; drain., In a large bowl, combine oil, rosemary, salt, Worcestershire sauce, pepper and remaining pepper flakes. Add butternut and acorn squash, cheese, red peppers and sausage mixture; toss to coat., Transfer to an ungreased shallow roasting pan. Cover and bake 35 minutes. Uncover; bake 10-15 minutes longer or until squash is tender.

Nutrition Facts : Calories 160 calories, Fat 10g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 481mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

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