Southern Squash Casserole

Did you know that squash is technically a fruit? Other parts of the squash plant, including its roots and flower, are considered a vegetable, but the squash itself, with its seeds on the inside, is categorized as a fruit. Forever we’ve referred to it as a vegetable – and to be honest, will continue to do so. But no matter what category it falls under – fruit or vegetable – it is one of our summertime favorites. Squash is great grilled or roasted, but we can’t resist a good casserole recipe. Who can resist a cheesy baked casserole sprinkled with buttery cracker crumbs?

Why You’ll Love This Recipe

Squash isn’t everyone’s favorite food, but we think this cheesy and creamy casserole is a great way to win over some squash skeptics. This is a wonderful side dish to a meal and a great potluck contribution. A heaping scoop of this piping hot from the oven is sure to satisfy a hungry crew. Grab some yellow squash at your grocery store or local farmer’s market and dive right into this rich and savory side dish. Every season is the right season for delicious comfort food, and our squash casserole really hits the mark.

Kitchen Equipment You’ll Need

• Large pot or Dutch oven
• Potato masher
• 8×8-inch baking dish
• Cooking spray

Ingredients

• 2 pounds yellow squash, sliced ¼ inch thick
• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• ¼ teaspoon garlic powder
• ½ cup sour cream
• 1 large egg, beaten
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese, divided
• ¾ cup butter crackers, finely crushed
• Salt and pepper, to taste

Step-by-Step Instructions

1. Add 1 tablespoon olive oil and 1 tablespoon butter to a large pot or Dutch oven. Melt over medium heat; once melted, add squash with a pinch of salt and pepper. Sauté for 8-10 minutes. Cover and continue cooking for 10-15 minutes, or until squash is fork tender. Remove pot from heat to allow squash to cool slightly before mashing.
2. Preheat oven to 350°F. Coat an 8×8-inch baking dish with cooking spray. Set aside.
3. Use a potato masher to mash squash. Add garlic powder, sour cream, butter, cheddar cheese, beaten egg, and ¼ cup Parmesan cheese. Continue to mash until all ingredients are well blended.
4. Pour squash mixture into prepared baking dish. Cover with cracker crumbs and ¼ cup Parmesan cheese. Drizzle over 2 tablespoons of melted butter. Bake covered for 35 minutes, then remove cover and finish baking 5-7 minutes, or until top is golden brown.

Tips for Success

• Ensure the squash is fork tender before mashing to achieve a smooth consistency.
• Use freshly grated Parmesan cheese for the best flavor and texture.

Additional Tips or Variations

• For a spicy kick, add a pinch of red pepper flakes to the squash mixture.
• Try using different types of cheese like mozzarella or gouda for a unique twist.

Nutritional Highlights (Per Serving)

• Calories: Approximately 250
• Protein: 8g
• Fat: 20g
• Carbohydrates: 10g

Frequently Asked Questions (FAQ)

Can I use zucchini instead of yellow squash?

Yes, zucchini can be used as a substitute for yellow squash in this recipe.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion

We hope you enjoy making and eating this Southern Squash Casserole as much as we do. It’s a delightful dish that brings a touch of Southern comfort to any meal. Give it a try and let us know how it turns out! We’d love to hear your feedback and any variations you try.