Acorn Squash Feta Casserole

Warm, cozy, and bursting with flavor, this Acorn Squash Feta Casserole is the perfect comfort food for fall and winter. Tender roasted acorn squash is combined with tangy feta cheese, savory sautéed garlic and onions, and fresh thyme, creating a harmonious blend of earthy and bold flavors. The dish is topped with a crisp, golden layer of Parmesan-infused panko breadcrumbs, adding just the right amount of crunch to every bite. Ready in just over an hour, this hearty casserole is an ideal side dish for holiday feasts or a stand-alone vegetarian dinner option. It's a delightful medley of seasonal ingredients, making this recipe a must-try for anyone looking to elevate their casserole game. Keywords: acorn squash casserole, feta cheese recipe, squash and cheese casserole, vegetarian comfort food, fall side dish.

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 whole Acorn squash
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Red onion
• 3 cloves Garlic cloves
• 1 cup Feta cheese
• 1 tablespoon Fresh thyme leaves
• 0.5 cup Panko breadcrumbs
• 0.25 cup Parmesan cheese
• 1 large Egg

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the acorn squashes in half and scoop out the seeds. Slice each half into 1-inch-thick wedges.

Step 3

Place the squash wedges on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 4

Roast the squash in the oven for 25-30 minutes, or until tender and lightly caramelized.

Step 5

While the squash roasts, dice the red onion and mince the garlic.

Step 6

Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and cook for 3-4 minutes, until softened. Add the garlic and cook for another minute, until fragrant. Remove from heat.

Step 7

Once the squash is cool enough to handle, remove the peel and roughly chop the flesh into bite-sized pieces.

Step 8

In a large mixing bowl, combine the roasted squash, sautéed onion and garlic, crumbled feta cheese, fresh thyme leaves, remaining salt and black pepper, and a lightly beaten egg. Mix gently until well incorporated.

Step 9

Lightly grease a 2-quart baking dish and pour the squash mixture into the dish, spreading it out evenly.

Step 10

In a small bowl, combine the panko breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.

Step 11

Bake the casserole in the oven at 400°F (200°C) for 20 minutes, or until the top is golden brown and crispy.

Step 12

Let the casserole rest for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	2163.7 grams (2163.7g)

Amount per serving	% Daily Value*
Calories	2108

Total Fat 92.00g	118%
Saturated Fat 33.30g	166%
Polyunsaturated Fat 6.80g
Cholesterol 375mg	125%
Sodium 2225mg	97%
Total Carbohydrate 295.40g	107%
Dietary Fiber 79.50g	284%
Total Sugars 7.40g
Protein 61.00g	122%

Vitamin D 78IU	389%
Calcium 1811mg	139%
Iron 14mg	78%
Potassium 7945mg	169%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 10.8%

Carbs: 52.4%