Squash with Tomato and Feta Cheese Recipe
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Squash with Tomato and Feta Cheese

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."

Rating: This weblink has been rated 26 times with an average star rating of 4.5 Read Reviews (19)

Rate/Review | 988 people have saved this

Prep Time:
20 Min
Cook Time:
55 Min
Ready In:
1 Hr 15 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 cups peeled and cubed acorn squash
  • 2 eggs
  • 1/3 cup heavy cream
  • 2 green onions, chopped
  • 1/4 green bell pepper, diced
  • 1 cup dry bread stuffing mix
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black peppercorns
  • 1 sprig fresh rosemary
  • 2 tablespoons crumbled feta cheese
  • 2 roma (plum) tomatoes, thinly sliced
  • cracked black pepper to taste

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  2. In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork.
  3. In a medium bowl, blend the eggs and heavy cream. Mix in the squash, 3/4 of the green onions, green bell pepper, dry stuffing mix, and Parmesan cheese. Season with salt and pepper. Transfer to the prepared casserole dish. Press the rosemary sprig into the center of the mixture. Top with feta cheese, tomato slices, and remaining green onions. Season with pepper.
  4. Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 253 | Total Fat: 9.8g | Cholesterol: 95mg

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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2003 by Monica 
This was an interesting concocsion. I would make it again. I used butternut squash, a regular... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2008 by Hoofy 
This is the bomb!!! I left out the peppers and onions and used bread crumbs instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2008 by Laurie 
This was really good! It was much more interesting and less egg-y than I expected. We made... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 4, 2009 by ELLIS917 
I followed this recipe exactly (except I used summer squash and I crushed seasoned croutons... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2008 by SUSANK29 
The cream isn't necessary--milk works fine! I only had cherry tomatoes so I halved them and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2008 by gogreen3 
This was delicious! I kind of had a hard time working with a raw squash... but there must be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 30, 2008 by NC JENNIFER 
Only made two changes - subsituted 2% milk for the cream and used summer squash instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2008 by GUMBOWITCH 
I didn't have any stuffing mix, so I used fresh brench bread crumbs seasoned with sage and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2006 by J Walter Jones 
We very much enjoyed this recipe. We made it exactly as directed with the exception of... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2009 by Shell 
Not my favorite. The sauce was not moist enough. And the dish didn't have enough flavor (and... MORE

 
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