Acorn Squash Feta Casserole
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
Reviews
Delicious! I did not use the Cayenne or the black pepper. I used three cloves of garlic. The only other change I made was to reduce the amount of salt to 1 teaspoon and add a little more crumbled feta cheese. I used unsalted sunflower seeds meat. I love this dish!
I liked it, but it was entirely too salty. I used sea salt. Because the Feta cheese is already salty, I think I would leave out the extra salt called for in this recipe.
This was the tastiest way I have ever eaten acorn squash. And it is super healthy! Even my 16 month old liked it. Very, very good!
This recipe was so good!! It should be noted, however, that you can make it ahead of time, it is quite time consuming to make, and we assembled the dish in the morning, put it in the fridge, then let it sit for about 20 minutes that night before putting it in the oven for the rest of its cook time, and it was great! Due to it's long cook times (40 minutes for squash) and then another 55 to finish dish, it's nice to be able to prepare ahead of time and cook later. But great dish altogether!
This casserole turned out amazing! Thanks to Deborah for posting it. The sunflower kernels really add a tasty touch. I was wondering, though, how is it for freezing leftovers?
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i thought it was kinda blah. needs more spice maybe.
Everyone laughed at me for even attempting this recipe, but I was determined. I am so glad I stuck with!!! This dish is delicious and will replace my stuffing this Thanksgiving. Thank you for posting it.
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This was rather good. I wasn't sure if it would be as good as it was. I will make this again for sure! I added a bit more spice and I will again, as it is a bit bland as is. But very good for the most part. Thank you for the wonderful recipe.