How to Make Squash with Tomato and Feta Cheese - A Step-by-Step Guide

When it comes to versatile and delicious vegetables, squash is definitely at the top of the list. With its mild and slightly sweet flavor, squash is the perfect canvas for a variety of different flavor combinations. In this recipe for Squash with Tomato and Feta Cheese, we'll be highlighting the natural sweetness of the squash with the bright acidity of tomatoes and the tangy richness of feta cheese.

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Ingredients

  • 2 cups peeled and cubed acorn squash
  • 2 eggs
  • ⅓ cup heavy cream
  • 2 green onions, chopped
  • ¼ green bell pepper, diced
  • 1 cup dry bread stuffing mix
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon cracked black peppercorns
  • 1 sprig fresh rosemary
  • 2 tablespoons crumbled feta cheese
  • 2 roma (plum) tomatoes, thinly sliced
  • cracked black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 15 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  • In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork.
  • 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.
  • Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.
  • Nutrition

    247 cal.

    • Total Fat: 9g
    • Saturated Fat: 5g
    • Cholesterol: 86mg
    • Sodium: 1036mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 2g
    • Total Sugars: 5g
    • Protein: 9g
    • Vitamin C: 13mg
    • Calcium: 125mg
    • Iron: 2mg
    • Potassium: 358mg