Southern Squash Casserole Recipe
Southern Squash Casserole is a widely popular dish in the South. I first tried it years ago at a restaurant in Orlando called the Black Eyed Pea. I remember the first bite, the creamy texture, the subtle sweetness of the squash, and the comforting warmth of the dish. It was a revelation. Until then, I only had yellow squash, or crookneck squash, stewed with onion, butter, salt, and pepper, or dredged in cornmeal and pan-fried. Until I tried the casserole, yellow squash was not on my list of favorite foods.
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Southern Squash Casserole recipes vary greatly, with some cooks adding various cheeses, garlic, sour cream, cream cheese, or cream, mayonnaise, and crushed crackers instead of breadcrumbs. I like to keep things simple, especially when cooking for the holidays.
This recipe is delightfully straightforward. I’ve strived to recreate a dish as close as possible to the one I savored at the Black Eyed Peas. The key to baking a winning casserole lies in the squash. Opt for smaller yellow squash for your dish. Remember, the larger the squash, the more seeds you’ll encounter.
For my version of Southern Squash Casserole, I mash tender yellow crookneck squash and sweet onions, then stir in sugar, breadcrumbs, butter, and eggs. Once mixed, I pour the mixture into a 2.5-quart casserole or a 9×13 baking dish and bake until golden brown. It’s a dish that’s tasty enough for kids to enjoy, even if they’re not the biggest fans of squash.
When I bake Southern Squash Casserole, I usually use a 2.5-quart dish and bake for up to 40 minutes, or until the casserole is set and the crust is a beautiful golden brown. If you’re using a 9×13 baking dish, simply adjust the baking time accordingly. Remember, this dish is not just for the holidays; it’s a versatile addition to any meal, especially for kids who might not be keen on eating their veggies.
Southern Squash Casserole
Equipment
- 1 2.5-quart casserole dish
Ingredients
- 5 lbs yellow crookneck squash
- 1 medium sweet onion
- 2 cups plain breadcrumbs
- 2 large eggs slighty beaten
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- salt and pepper
- 2 tbsp plain breadcrumbs
Instructions
- Wash the squash and trim the ends. Cut into several pieces. Peel and slice the onion. Bring a generously salted pot of water to a boil. Add the squash and onion and return to a boil, reduce heat, and simmer. Cook until the squash is tender. Drain well.
- In a large bowl, add the squash and onion and mash. Stir in the breadcrumbs, butter, sugar, and add salt and pepper to taste. Stir in the eggs.
- Pour the mixture into a lightly greased 2.5-quart casserole or 9 x 13 baking dish. Top with remaining breadcrumbs. Bake at 350°F until golden brown, about 40 minutes.
Nutrition
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