Southern Baked Yellow Squash

This southern baked yellow squash casserole transforms humble garden squash into a creamy, comforting side dish that will have everyone asking for seconds. The golden, buttery crust gives way to tender squash with just the right amount of sweetness, making it the perfect companion to any summer meal.

I first made this after my garden produced an overwhelming amount of yellow squash one summer. What started as a way to use up excess produce quickly became the most requested dish at family gatherings. My nephew who claimed to hate all vegetables ate three helpings the first time I served it.

Ingredients

• Yellow summer squash delivers natural sweetness and becomes wonderfully creamy when cooked and mashed
• Dry bread crumbs create both structure within the casserole and a crispy golden topping
• Chopped onion adds savory depth that balances the natural sweetness of the squash
• Eggs work as a binding agent to give the casserole its perfect texture
• Melted butter enriches the dish and creates that irresistible golden crust
• White sugar enhances the natural sweetness of the squash use less if your squash is particularly sweet
• Salt and pepper the perfect simple seasonings that let the squash flavor shine

Step-by-Step Instructions

Prepare the Squash

Cut yellow squash into uniform 1inch cubes for even cooking. Boil in water for 10 to 15 minutes until fork tender but not completely mushy. The right texture at this stage ensures your final casserole will have some pleasant texture.

Create the Casserole Mixture

Drain squash thoroughly to prevent a watery casserole. Mash while still warm until slightly chunky maintaining some texture. Combine with half the bread crumbs onion beaten eggs melted butter sugar salt and pepper mixing thoroughly to distribute ingredients evenly.

Assemble and Top

Spread the mixture evenly in a greased 2quart baking dish. Drizzle remaining melted butter over the top ensuring even coverage. Sprinkle remaining bread crumbs to create a perfect golden crust. This layering technique creates wonderful textural contrast.

Bake to Perfection

Bake at 375°F for about an hour until the top turns a beautiful golden brown and the casserole is heated through. The longer baking time allows flavors to meld and develop rich complexity while creating that irresistible buttery crust.

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The bread crumb topping is what makes this dish special. My grandmother used to save end pieces of bread specifically for making this casserole in summer. She claimed the slightly stale bread created the perfect crispy topping. I find she was absolutely right when I make my own bread crumbs instead of using store bought.

Make Ahead and Storage Tips

This casserole actually improves when made a day ahead. Prepare everything but save the final topping of butter and bread crumbs until just before baking. Cover and refrigerate for up to two days. Let it come to room temperature before adding toppings and baking.

Leftovers will keep for 3 to 4 days in the refrigerator. The texture remains surprisingly good upon reheating in a 350°F oven until warmed through. For best results cover with foil for the first 15 minutes of reheating then uncover to recrisp the top.

Delicious Variations

This basic recipe welcomes many adaptations. Add 1 cup of shredded cheddar cheese to the mixture for a cheesier version. Replace the bread crumbs with crushed butter crackers for an even richer result. Mix in 1/2 cup chopped bell peppers for color and flavor contrast.

For a heartier option that could serve as a main dish add 1 cup of diced ham or crumbled cooked bacon to the mixture before baking. Vegetarians might enjoy adding 1/2 cup of chopped nuts for protein and texture.

Southern Roots

This dish has deep roots in Southern cooking where making the most of abundant summer produce was essential. Squash casseroles like this one appeared at church suppers potlucks and family gatherings throughout the South especially during summer months when gardens overflowed with yellow squash.

The addition of a small amount of sugar is classic Southern technique that enhances the natural sweetness of the vegetable without making it taste dessertlike. This approach to vegetable cookery celebrates rather than masks the natural flavors.

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Recipe FAQs

→ Can I make this squash casserole ahead of time?

Yes, you can assemble the casserole up to 24 hours in advance. Prepare everything through step 5, cover with plastic wrap, and refrigerate. Add the final bread crumb topping and butter just before baking. You may need to add 5-10 minutes to the baking time if cooking from cold.

→ What can I substitute for bread crumbs?

Crushed crackers (like Ritz), panko, or even crumbled cornbread make excellent substitutes for the bread crumbs. For a gluten-free version, use gluten-free bread crumbs or crushed rice cereal.

→ Can I add cheese to this casserole?

Absolutely! Adding 1 cup of shredded cheddar, Gruyère, or Parmesan cheese to the squash mixture before baking creates a deliciously cheesy variation. You can also sprinkle some on top during the last 15 minutes of baking.

→ How do I prevent my squash casserole from being watery?

Make sure to drain the boiled squash thoroughly. For extra insurance against excess moisture, place the drained squash in a clean kitchen towel and gently squeeze out additional water. You can also let the mashed squash sit in a colander for 10 minutes before mixing with other ingredients.

→ Can I use other types of summer squash?

Yes, zucchini or pattypan squash work well, either as a complete substitute or mixed with yellow squash. The cooking time remains the same, though very watery varieties might need additional draining.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes. For best results with larger portions, reheat covered in a 350°F oven for 15-20 minutes until heated through, then uncover for the last 5 minutes to re-crisp the top.