Side Dish

Baked Yellow Squash Casserole

Name: Baked Yellow Squash Casserole
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: american
Ingredients: 1,000 g yellow squash washed, trimmed, and sliced into 1cm rounds; 100 g yellow onion finely chopped; 2 pcs large egg lightly beaten; 1 tbsp unsalted butter; 55 g unsalted butter softened; 3 tbsp unsalted butter; 0.5 cup plain breadcrumbs; 0.25 cup plain breadcrumbs; 1 tbsp granulated sugar; 1 tsp salt; 0.5 tsp black pepper freshly ground

A savory and comforting side dish featuring tender yellow squash baked into a soft, custardy casserole. A crunchy, buttery breadcrumb topping provides a delightful textural contrast. This is a classic way to use up abundant summer squash.

An original recipe by Forkin

Total time: 1 hr 25 min
Serves: 6
Difficulty: Easy
Per serving: 267 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 gyellow squash, washed, trimmed, and sliced into 1cm rounds
100 gyellow onion, finely chopped
1 tbspgranulated sugar
1 tspsalt
0.5 tspblack pepper, freshly ground

filling

2 pcslarge egg, lightly beaten
55 gunsalted butter, softened
0.5 cupplain breadcrumbs

sautéing

1 tbspunsalted butter

topping

3 tbspunsalted butter
0.25 cupplain breadcrumbs

Equipment

potato_masher · steamer_pot · small_bowl · skillet · large_bowl · cutting_board · knife · oven · baking_dish

The method

Step by step

1
Preheat your oven to 190°C (375°F) and lightly grease a 2-quart (approximately 2-liter) baking dish.
About 5 min
2
Place the sliced yellow squash in a steamer basket over boiling water, cover, and steam for 10-15 minutes until very tender.
About 15 min
Cook’s note: If you don't have a steamer, you can boil the squash in a small amount of water until tender, then drain very well.
3
While the squash steams, melt the sautéing butter in a small skillet over medium heat.
About 1 min
4
Add the finely chopped onion and cook for 5-7 minutes until soft and translucent, then set aside.
About 7 min
5
Once tender, drain the steamed squash thoroughly and transfer it to a large bowl.
About 2 min
Cook’s note: Press the squash gently to remove as much excess water as possible for a better casserole texture.
6
Mash the squash with a potato masher or fork until it's broken down but still has some texture.
About 2 min
7
Add the sautéed onion, beaten eggs, the filling butter, the filling breadcrumbs, sugar, salt, and black pepper to the mashed squash.
About 2 min
8
Stir everything together until well combined, then pour the mixture into the prepared baking dish and spread evenly.
About 1 min
9
In a small bowl, melt the topping butter in the microwave or on the stovetop.
About 1 min
10
Add the topping breadcrumbs to the melted butter and toss until the crumbs are evenly coated.
About 1 min
11
Sprinkle the buttered breadcrumbs evenly over the squash mixture in the baking dish.
About 1 min
12
Bake for 45-50 minutes, until the topping is golden brown and the casserole is set in the center.
About 45 min
13
Remove from the oven and let it rest for at least 5 minutes before serving.
About 5 min
Cook’s note: Resting helps the casserole firm up, making it easier to slice and serve.

Per serving

Nutrition

64%Score

Calories: 266.6kcal
Protein: 6.2g
Carbs: 21.3g
Fat: 18.5g
Fibre: 2.8g
Sugar: 8.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat individual portions in the microwave or warm the covered dish in a 175°C (350°F) oven until heated through.