Almond Squash
Almond Squash offers a creamy, nutty flavor with tender summer squash and a hint of herbs, perfect as a comforting side dish for family dinners or gatherings.
Ingredients
Instructions
- Bring the sliced squash to a boil in water; cook covered until tender. Drain.
- Saute chopped onion in butter until tender.
- Add flour, salt, pepper, oregano, sour cream, and sliced almonds to the onion; heat thoroughly.
- Pour the mixture over the cooked squash and mix well.
- Transfer to a casserole dish and bake at 350°F for 15 to 20 minutes.
- Before serving, sprinkle with chopped parsley or chives.
Tips & Substitutions
For added flavor, consider substituting the sour cream with Greek yogurt, which will also increase the protein content. If you don't have sliced almonds, try using chopped walnuts or pecans for a different texture. To enhance the dish further, feel free to add garlic or a sprinkle of nutmeg for a warm, aromatic twist.
Serving Suggestions
This Almond Squash dish pairs beautifully with grilled chicken or fish for a complete meal. It can also be served alongside a fresh Carrot Salad(Can Be Made A Day Ahead) for a refreshing contrast. For a heartier option, consider pairing it with quinoa or rice to soak up the creamy sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F for about 10-15 minutes until warmed through. You can also microwave individual portions, but be careful not to overheat as it can make the squash mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Almond Squash contains roughly 371 calories, with 11g protein, 33g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (27% of the Daily Value), calcium (27% of the Daily Value), and iron (23% of the Daily Value), and a good source of potassium and vitamin C. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of squash?
Yes, you can substitute summer squash with zucchini or even butternut squash, though cooking times may vary. Just be sure to adjust the boiling time until the squash is tender but not mushy.
Is there a way to make this recipe dairy-free?
Absolutely! You can substitute the butter with olive oil or a dairy-free margarine and use a plant-based sour cream. This will keep the dish creamy while accommodating dairy-free diets.
Can I prepare this dish ahead of time?
Yes, you can prepare the squash and sauce ahead of time. Just mix them together and store them in the refrigerator. When ready to serve, transfer to a casserole dish and bake as directed, allowing a few extra minutes if it's coming straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).