Read reviews (3)
Rate recipe
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
This recipe is:
Contest Winning
Nutritional Facts 1 serving (3/4 cup) equals 184 calories, 11 g fat (5 g saturated fat), 76 mg cholesterol, 606 mg sodium, 15 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Acorn Squash Feta Casserole in Taste of Home December/January 2003, p29
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Oct. 20, 2012 by Mom2Will
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!
Reviewed on Dec. 27, 2011 by kathycat13
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!
Reviewed on Nov. 02, 2011 by johninholland
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?
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013