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
Provided by Taste of Home
Categories Side Dishes
Time 2h
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- 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 : Calories 184 calories, Fat 11g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 606mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
BALSAMIC ROASTED FENNEL AND ACORN SQUASH RICE CASSEROLE
Roasting tones down the licorice flavor of the fennel, while enhancing the sweetness of the acorn squash. Combine those flavors with a hint of balsamic vinegar and UNCLE BEN'S® Basmati Medley Savory Herb rice, and you have yourself a great side dish to any meal.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees and line a baking sheet with parchment paper or non-stick foil.
- Remove the skin from the squash with a vegetable peeler (if desired). Cut each wedge in half and place in a large bowl along with the fennel pieces.
- Whisk the olive oil, balsamic vinegar, garlic, rosemary, salt, and pepper together in a small bowl. Drizzle mixture over the squash and fennel; toss to coat. Transfer squash and fennel mixture onto the prepared baking sheet and spread out to form a single layer.
- Roast until squash is tender, about 45 minutes, stirring every 15 minutes.
- Meanwhile, prepare the rice as directed on the box. Mix the roasted squash and fennel with the rice. Transfer to a greased casserole dish. Top with the chopped parsley and keep warm until ready to serve.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 27.7 g, Fat 3.8 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 409.4 mg, Sugar 2 g
SWEET ACORN SQUASH CASSEROLE
A squash casserole even kids will like! Sweet, with a crunchy topping. Enjoy with your next roast or turkey dinner.
Provided by Rachel Mae Hinken
Categories Acorn Squash Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Place squash halves in a microwave-safe dish. Microwave on high until tender, about 10 minutes. Let cool.
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square casserole dish.
- Scrape squash into a bowl; discard skins. Beat squash with a mixer until smooth. Add sugar, butter, evaporated milk, eggs, and vanilla; mix well. Put in the prepared casserole.
- Bake in the preheated oven for 45 minutes.
- While the squash is baking, mix rice cereal, brown sugar, pecans, and melted butter for topping together in a bowl.
- Remove casserole from the oven and sprinkle topping evenly over top. Bake for 10 more minutes.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 27.1 g, Cholesterol 53 mg, Fat 10.5 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 5.4 g, Sodium 37.4 mg, Sugar 20 g
MARK'S YAM AND ACORN SQUASH HOLIDAY CASSEROLE
Tasty side dish for any occasion. Tangy and sweet with a rich texture.
Provided by Mark Perry
Categories Side Dish Vegetables Sweet Potatoes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Fill a 9x13-inch baking dish with 1/2-inch of water. Place the acorn squash halves cut-side-down into the dish; place the yam pieces around the squash. Cover tightly with aluminum foil.
- Bake in the preheated oven until the acorn squash and yam is tender, about 45 minutes.
- Meanwhile, combine the balsamic vinegar, apricot jam, and pomegranate juice in a saucepan. Stir in the roasted pepper, garlic, ginger, and five-spice powder. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the sauce has reduced to half of its original volume, about 15 minutes. Whisk in the rice flour and coconut milk. Return to a simmer, and cook 10 minutes longer. Keep warm.
- When the squash is tender, drain off the water and place the yams in a mixing bowl. Scrape the squash into the bowl, and mash with the yams until smooth. Add the roasted pepper sauce, and continue mashing until well combined. Scrape into a serving dish, and sprinkle with chopped walnuts. Garnish with pomegranate seeds and fresh basil to serve.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 48.1 g, Fat 13.5 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 9.6 g, Sodium 182.8 mg, Sugar 17.1 g
ACORN SQUASH FETA CASSEROLE
Make and share this Acorn Squash Feta Casserole recipe from Food.com.
Provided by Mercy
Categories Cheese
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 35-40 minutes or until tender; cool slightly. Carefully scoop out squash; place in a bowl and mash.
- In a 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 squash, onion mixture, feta cheese, salt, pepper and cayenne if desired. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with sunflower kernels.
- Cover and bake at 375° for 25 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted near the center comes out clean.
Nutrition Facts : Calories 272.9, Fat 17.3, SaturatedFat 9.1, Cholesterol 113.3, Sodium 852.3, Carbohydrate 22.7, Fiber 3.5, Sugar 4.8, Protein 10.1
ACORN SQUASH CASSEROLE
Steps:
- 1. Cut squash in half. Place cut side down in microwave dish with about 1/2 inch of water in bottom. Microwave 10 to 12 minutes or until soft.
- 2. Scoop squash into a bowl. Add orange juice, brown sugar, butter, cinnamon and salt. Mash with a potato masher until combined and fairly smooth.
- 3. Stir in raisins or cranberries.
- 4. Turn into a sprayed 2-quart casserole dish. Sprinkle with cinnamon sugar mix. Bake at 400 degrees for appx. 30 minutes.
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