I must have been in a generous (and adventurous) mood when I first tried this recipe, because Winter Squash Casserole is a little more adventurous than I usually am. However, the entire family liked it – even the previously winter-squash-and-green-pepper-hating ME. It was simple to prepare, and, surprisingly, the only complaint was that we wanted MORE.
Squash Feta Casserole
- 2 cups winter squash, cut in half
- 2 eggs
- 1/3 cup heavy cream
- 4 green onions, chopped
- ½ – 2/3 of a green bell pepper, finely chopped
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 2 tablespoons crumbled feta cheese
- 2 strips bacon, chopped
- cracked black pepper to taste
- *optional* sliced tomato
Directions: Preheat oven to 350 F (175 C). Lightly grease a medium (9×9) casserole dish. In microwave, heat squash for 9 minutes to soften. Remove from microwave, peel and cube. In a medium bowl, blend the eggs and heavy cream. Mix in the squash, green onions, bell pepper, and Parmesan cheese. Season with salt and pepper. Transfer to the prepared casserole dish. Top with feta cheese and sliced tomato, if desired. Season with pepper. Bake 45 minutes in the preheated oven, until lightly browned. If desired, top with cheese.