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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
  • Total Time
    Prep: 25 min. Bake: 1 hour 35 min.
  • Makes
    6-8 servings


  • 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


  • 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
3/4 cup: 184 calories, 11g fat (5g saturated fat), 76mg cholesterol, 606mg sodium, 15g carbohydrate (5g sugars, 3g fiber), 7g protein.

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Average Rating:
  • Gloria
    Oct 11, 2018

    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!

  • Cerveny
    Aug 28, 2017

    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.

  • Mom2Will
    Oct 20, 2012

    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!

  • kathycat13
    Dec 27, 2011

    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!

  • johninholland
    Nov 2, 2011

    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?

  • sabrinaehmke
    Oct 9, 2011

    No comment left

  • Hannah0418
    Dec 25, 2010

    i thought it was kinda blah. needs more spice maybe.

  • miblkjp
    Nov 6, 2010

    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.

  • duvie
    Nov 30, 2009

    No comment left

  • hollyez
    Oct 10, 2009

    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.