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Acorn Squash Feta Casserole

Name: Acorn Squash Feta Casserole
Prep time: 30 min
Cook time: 1 h 35 min
Total time: 2 h 5 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 (16 ounces) 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

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Total Time

Prep: 30 min. Bake: 1 hour 35 min.

Makes

12 servings

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 Recipe photo by Taste of Home

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 (16 ounces) 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. of hot water. Bake, uncovered, 35-40 minutes. Drain water from pan; turn squash cut side up. Bake until squash is tender, 8-10 minutes; cool slightly. Carefully scoop out squash; 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, pepper and, if desired, cayenne.
Transfer to a greased 13x9-in. baking dish. Sprinkle with sunflower kernels. Cover and bake 25 minutes. Uncover; bake until a thermometer inserted in center reads 160°, 30-35 minutes.

Nutrition Facts

3/4 cup: 286 calories, 15g fat (7g saturated fat), 93mg cholesterol, 810mg sodium, 31g carbohydrate (9g sugars, 6g fiber), 10g protein.

Acorn Squash Feta Casserole

Ingredients

Directions

Nutrition Facts

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