Recipe by KAREN I
"This side dish is a savory alternative to sweetened squash side dishes. It has onion, green pepper, stuffing mix, tomato, and feta cheese."
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peeled and cubed acorn squash
green onions, chopped
green bell pepper, diced
dry bread stuffing mix
grated Parmesan cheese
cracked black peppercorns
crumbled feta cheese
roma (plum) tomatoes, thinly sliced
cracked black pepper to taste
This is the bomb!!! I left out the peppers and onions and used bread crumbs instead of stuffing mix. I also used half and half. Also, I chopped the squash and put it in the oven in the mixture without cooking it first and it was fine in 45 minutes.
Awful lot of work for not much reward. The flavor wasn't outstanding. If we do it again which is doubtful, we'll use a whole acorn squash.
The cream isn't necessary--milk works fine! I only had cherry tomatoes so I halved them and put them all across the top. It looked really pretty. This would be great to serve at Thanksgiving or Christmas.
This was an interesting concocsion. I would make it again. I used butternut squash, a regular skinned/seeded tomato and yellow onion beacause this was what I had on hand. I think acorn squash would probably have made made this even better. It tasted alot better the second day when I warmed it up for lunch. The flavors seemed to have melded.
It's nice to find something different to do with squash. This was quite delicious and we will be making this again. I made it a little healthier by using crushed corn flakes instead of bread crumbs and evaporated milk in place of the heavy cream. I also added steamed zucchini with the squash.
I only made this recipe to get rid of a bunch of extra summer squash my garden produced, but it was a surprise hit with everyone. We make it quite frequently now, especially for potluck dinners, and I can always rely on everyone to rave about it and ask for the recipe. I use a 50/50 mixture of Italian breadcrumbs and unflavored breadcrumbs instead of the stuffing mix. Great way to use up squash and zucchini!
This was really good! It was much more interesting and less egg-y than I expected.
We made this using yellow squash and bread crumbs because that's what we had. We only used about 1/2 cup bread crumbs (1/4 mixed in and 1/4 sprinkled on top). We also used a few more spices and quite a bit more feta cheese. YUM, I will definitely make this again.
This was delicious! I kind of had a hard time working with a raw squash... but there must be a trick I don't know about? I will absolutely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Squash with Tomato and Feta Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 85
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