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Acorn Squash Feta Casserole

 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
6-8 ServingsPrep: 25 min. Bake: 1 hour 35 min.


  • 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 eggs
  • 1 cup (8 ounces) plain yogurt
  • 1 cup (4 ounces) 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 15-in. x 10-in. x 1-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 11-in. x 7-in. baking dish. Sprinkle with

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Acorn Squash Feta Casserole (continued)

Directions (continued)

  • sunflower kernels. Cover and bake at 375° for 25 minutes.
  • Uncover; bake 25-30 minutes longer or until a thermometer reads
  • 160°. Yield: 6-8 servings.
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.