Southern Baked Yellow Squash
I coaxed this easy (and forgiving) recipe from its maker after tasting it at a potluck, 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 homegrown!
I coaxed this easy (and forgiving) recipe from its maker after tasting it at a potluck, 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 homegrown!
- Carbohydrate 14.1125941966357 g
- Cholesterol 25.3825000310935 mg
- Fat 10.1863408518332 g
- Fiber 3.09304314746101 g
- Protein 3.35882548451144 g
- Saturated Fat 6.13227041923743 g
- Serving Size 1 1 serving (189g)
- Sodium 153.446287687028 mg
- Sugar 11.0195510491747 g
- Trans Fat 0.839226063255815 g
- Calories 156 calories
Step-by-step
- 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.
Yellow summer squash holds the structural identity of this dish, demanding careful handling due to its naturally high water content. Raw squash consists largely of moisture that must be actively managed during preparation to prevent a watery final casserole. Boiling the 1-inch cubes until tender breaks down the cellular walls, but the subsequent draining step remains critical for achieving the correct density. Pressing or shaking excess liquid from the cooked vegetable ensures that the eggs and bread crumbs bind the mixture effectively rather than floating in residual water.
- Boil the 3 pounds of squash for approximately 15 minutes until soft, ensuring the interior collapses evenly before mashing.
- Drain the cooked squash thoroughly in a colander, shaking gently to expel trapped moisture from the softened flesh.
- Bake the assembled casserole in a 375 degrees F oven for roughly 1 hour until the internal structure sets firmly.
- Watch for a golden-brown crust on the surface bread crumbs as a visual indicator of completion.
Traditional versions rely on dairy and standard wheat bread crumbs, yet modifications remain straightforward for alternate diets. Gluten-free plain crumbs substitute directly at a one-to-one ratio without altering the primary binding chemistry.
