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.
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squashes in half and scoop out the seeds. Slice each half into 1-inch-thick wedges.
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.
Roast the squash in the oven for 25-30 minutes, or until tender and lightly caramelized.
While the squash roasts, dice the red onion and mince the garlic.
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.
Once the squash is cool enough to handle, remove the peel and roughly chop the flesh into bite-sized pieces.
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.
Lightly grease a 2-quart baking dish and pour the squash mixture into the dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
Bake the casserole in the oven at 400°F (200°C) for 20 minutes, or until the top is golden brown and crispy.
Let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2225 mg | 97% | |
| Total Carbohydrate | 295.4 g | 107% | |
| Dietary Fiber | 79.5 g | 284% | |
| Total Sugars | 7.4 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1811 mg | 139% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 7945 mg | 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.
