Recipe: Delicious Acorn squash and onion casserole

Acorn squash and onion casserole. Boil squash and onion until tender. Put in small casserole or baking dish. Add grated cheese and cover with buttered crumbs.

I use buttercup squash, but acorn squash can also be used; Jonathan, Rome or other dry apples work best. It can also be made a day ahead of time. Stir in squash, onion mixture, feta cheese, salt, pepper and cayenne if desired. You can cook Acorn squash and onion casserole using 10 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Acorn squash and onion casserole

1. You need 3 of medium sized acorn squash.
2. Prepare 8 ounces of shredded mozzarella cheese.
3. It's 1/2 cup of grated parmesan cheese.
4. You need 1 of medium sized yellow bell pepper.
5. You need 1 of medium sized red bell pepper 3 large onions.
6. Prepare 3 tablespoons of vegetable oil.
7. It's 1/2 teaspoon of celery salt.
8. You need 1/2 teaspoon of salt.
9. It's 1/2 teaspoon of ground sage.
10. Prepare 1 tablespoon of ground cumin.

Scoop out the squash and put in a large bowl. Drain any liquid remaining in the casserole dish. Season with salt and freshly ground black pepper. Place on a baking sheet and roast until browned.

Acorn squash and onion casserole instructions

1. Preheat oven 400° Fahrenheit.
2. Remove skin if needed from squash. If the squash is easy to cut in half leave the skin on..
3. Cut in half and remove seeds.
4. Dice the squash. If it was hard to cut in half and seeds are removed, bake cut side down 25 minutes. Let cool a bit and scoop out from the skin..
5. Chop the onions coarsely. Heat oil chop the peppers up.
6. Add onions and peppers to hot oil.
7. Add the spices.
8. Let them sauté for 20 minutes covered. Add the squash. If pre cooked in oven then reduce the next cooking time to 10 minutes..
9. After the squash is tender around 25 minutes covered add parmesan cheese.
10. Cover with mozzarella.
11. Bake in oven 25 minutes serve I hope you enjoy!.

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