SUMMER SQUASH CASSEROLE
Yellow squash is easily overlooked (cauliflower gets all the attention), but with the addition of cheese and a buttery cracker topping, you can transform it into a summer casserole perfect for a barbecue or potluck.
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the squash to the skillet, arrange in a single layer and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until the squash begins to soften and are golden brown spots, about 5 minutes. Transfer to the colander. Repeat 2 more times using 2 tablespoons of butter for each batch and sprinkling with 1/2 teaspoon salt and few grinds of pepper. Transfer each batch to the colander.
- Add 1 tablespoon butter to the skillet along with the pepper and onion and cook, stirring occasionally scraping up any brown bits, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes then fold into the squash. Transfer the mixture to a 2-quart casserole dish.
- Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Fold in the Cheddar, thyme and chives. Pour over the squash making sure that some of the mixture sinks down to the bottom.
- Microwave the remaining tablespoon of butter in a medium bowl until melted. Fold in the crackers and hot sauce. Sprinkle evenly over the squash. Bake until the eggs are cooked through and the crackers are golden brown, 30 to 35 minutes. Let sit for 10 minutes before serving.
SOUTHERN BAKED YELLOW SQUASH
I coaxed this easy (and forgiving) recipe from its maker after tasting it at a pot luck, and was surprised by its simplicity. Just a few ingredients make a delicious summer side dish for anything barbecued, grilled, or smoked - especially if the squash is home grown!
Provided by Melissa Hamilton
Categories Side Dish Vegetables Squash Summer Squash
Time 1h35m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
- Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 13.5 g, Cholesterol 61.6 mg, Fat 11 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 374.3 mg, Sugar 2.2 g
BAKED BUTTERNUT SQUASH
This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.
Provided by Anonymous
Categories Side Dish Vegetables Squash
Time 1h40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
- Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 59.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 10.2 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 64.9 mg, Sugar 11.2 g
SUMMER SQUASH BAKE
From Broken Arrow, Oklahoma, Gail Smrtic shares this colorful casserole that makes the most of fresh summer squash. A handful of chopped pecans adds a nutty crunch to the creamy side dish.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place squash and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain well. Stir in the green pepper, onion, pecans, mayonnaise, 1/3 cup of cheese, sugar, salt and pepper. , Transfer to a lightly greased shallow 1-1/2-qt. baking dish. Cover and bake at 350° for 25 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 269 calories, Fat 26g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 374mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
EASY BAKED SUMMER YELLOW SQUASH
This is a delicious recipe to use up your crop of summer squash, even people who hate squash like this recipe! When I made this I added in about 2 teaspoons fresh minced garlic, but that is optional. You can cook the squash hours in advance.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Chop the squash into about 1-1/2-inch cubes.
- Bake, steam or boil until tender; drain the squash very well if boiling then place into a bowl and mash.
- Set oven to 375 degrees.
- Butter a 2-quart casserole dish.
- To the mashed squash add in 1/4 cup melted butter, onions, eggs, sugar, seasoned salt and black pepper to taste; mix to combine.
- Transfer the mixture to prepared baking dish.
- In a small bowl mix together the bread crumbs with Parmesan cheese and 1/4 cup melted butter until blended; sprinkle over the squash.
- Bake for about 45 minutes.
- Delicious!
Nutrition Facts : Calories 485.2, Fat 30.1, SaturatedFat 17.1, Cholesterol 159.5, Sodium 649.6, Carbohydrate 41.7, Fiber 4.5, Sugar 12.4, Protein 14.2
SUMMER SQUASH BAKE
Get a taste of summer with this Summer Squash Bake. Fresh zucchini and yellow squash team up in this super easy and super cheesy Summer Squash Bake.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Cook zucchini and yellow squash in large skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat.
- Whisk eggs and dressing in large bowl until blended. Stir in Parmesan. Add zucchini mixture and all remaining ingredients; mix lightly. Spoon into 8-inch square baking dish.
- Bake 35 to 40 min. or until center is set and edges are lightly browned.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
GARLIC ROASTED SUMMER SQUASH
The simplest things are often the tastiest. At the height of summer here in Iowa we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.
Provided by Sabbath Jackson
Categories Side Dish Vegetables Squash Summer Squash
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
- Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.
Nutrition Facts : Calories 139 calories, Carbohydrate 4.2 g, Fat 13.7 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 2.7 mg, Sugar 2.2 g
BAKED PARMESAN BREADED SQUASH
Baked yellow squash is beautifully crispy. You don't have to turn the pieces, but do keep an eye on them. - Debi Mitchell, Flower Mound, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Place squash in a large bowl. Add oil and seasonings; toss to coat., In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Place on parchment-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking.
Nutrition Facts : Calories 137 calories, Fat 10g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 346mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
BAKED SUMMER SQUASH
This recipe can be made a day ahead and stored in your refrigerator. This recipe is adapted from a magazine. Prep and cook time does not include the time it takes to cook and mash the squash.
Provided by Lvs2Cook
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Slice squash.
- Boil or steam until tender.
- Drain, then mash the squash.
- Preheat oven to 375º.
- In a large bowl, combine mashed squash, half of the melted butter, onion, eggs, sugar, salt and pepper. Spoon into a 2 quart casserole.
- Combine bread crumbs with the remaining butter and sprinkle over the squash.
- Bake 45 minutes.
Nutrition Facts : Calories 270.4, Fat 18.2, SaturatedFat 10.5, Cholesterol 111.2, Sodium 667.8, Carbohydrate 21.9, Fiber 2.8, Sugar 6.6, Protein 6.7
BAKED SQUASH RINGS
Steps:
- Preheat oven to 400 degrees F.
- Peel the squash. Cut each squash lengthwise and scoop out the seeds. Cut each squash crosswise into half moons.
- Sprinkle with salt and pepper and brush with a thin coat of olive oil.
- Lay squash on a cookie sheet and bake for 25 to 30 minutes, turning once, or until tender to the touch and golden.
PEG'S SUMMER SQUASH BAKE
An easy summer recipe that you are sure to enjoy! Feel free to doctor it up by adding chopped red pepper and/or alternating with zucchini as well.
Provided by Peg
Categories Side Dish Vegetables Squash Summer Squash
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lay the summer squash slices in a single layer in a 9x12-inch baking dish; dot with butter. Sprinkle the Parmesan cheese over the squash.
- Bake in the preheated oven until the squash is tender, bubbling, and golden yellow-brown, about 20 minutes.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 2.9 g, Cholesterol 34.9 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 8.2 g, Sodium 159.8 mg, Sugar 1.8 g
BAKED SUMMER SQUASH CASSEROLE
I've been making this for about 30 years and just realized I had not submitted it. I have also seen it called "Squash Dressing". It is a favorite for me DH, especially when yellow squash is in season.
Provided by True Texas
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil squash in small amount of water, (I boil the onion with the squash). Season to taste, with salt and pepper.
- Add butter and all the other ingredients.
- Do not dilute the soup.
- Pour into a greased casserole dish and bake about 30 minutes at 350. (you can top with cheese).
BAKED SUMMER SQUASH
Make and share this Baked Summer Squash recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400. Oil a large baking dish.
- Slice squash lengthwise or diagonally into 1/8 inch thick slices.
- Season with salt and pepper to taste.
- Place in baking dish to make overlapping layers.
- Combine remaining ingredients and spread on top of summer squash.
- Bake until lightly browned, 20-25 minutes. Serve hot.
Nutrition Facts : Calories 382, Fat 28.2, SaturatedFat 3.7, Sodium 459.3, Carbohydrate 30.4, Fiber 6, Sugar 6, Protein 6.7
BAKED FISH WITH SUMMER SQUASH
Think baked fish is boring? One taste of this catch of the day, and you'll be hooked. Thinly slice the squashes so they cook as swiftly as the cod or halibut, and combine them with capers, thyme, and olive oil. Covering with foil for most of the cooking time is key: The protein stays tender, the vegetables get soft and juicy, and every forkful bursts with flavor.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Seafood Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Place squashes, thyme, and capers in a 9-by-13-inch baking dish; drizzle with 2 tablespoons oil and season with salt and pepper. Toss to combine.
- Season fish with salt and pepper; arrange over squashes. Top with tomatoes. Drizzle fish and tomatoes with remaining 1 tablespoon oil. Cover with parchment-lined foil and bake 15 minutes.
- Remove foil and continue to bake until fish is opaque and squashes are tender, about 10 minutes. Serve with rice.
SUMMER SQUASH BAKE
Fresh zucchini and yellow squash team up to make the perfect base for this cheesy oven-baked side. Prep time is just 10 minutes, so you can soon get back to enjoying your summer evening.
Provided by Miracle Whip
Categories Side Dish Vegetables Squash Zucchini
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F.
- Cook zucchini and yellow squash in large skillet sprayed with cooking spray on medium heat 5 minutes or until crisp-tender, stirring frequently. Remove from heat.
- Whisk eggs and dressing in large bowl until blended. Stir in Parmesan cheese. Add zucchini mixture and all remaining ingredients; mix lightly. Spoon into 8-inch square baking dish.
- Bake 35 to 40 minutes or until center is set and edges are lightly browned.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 5.5 g, Cholesterol 109.7 mg, Fat 10.9 g, Fiber 0.8 g, Protein 9.1 g, SaturatedFat 4.2 g, Sodium 403.3 mg, Sugar 3.6 g
OVEN-FRIED SUMMER SQUASH
Make and share this Oven-Fried Summer Squash recipe from Food.com.
Provided by Chef Lulu13
Categories Vegetable
Time 20m
Yield 3 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees.
- Dip the squash slices in water. Dredge in bread crumbs.
- Place breaded squash slices on an oiled baking sheet and bake for 10-20 minutes, until done.
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