Baked Squash(Like Dixie Cafe'S)
A comforting baked squash dish with tender yellow squash, seasoned with onion, butter, sugar, and breadcrumbs, perfect for family dinners or holiday side dishes.
Ingredients
Instructions
- Wash and trim the squash, then cut into large pieces.
- Place the squash in a large saucepan with enough boiling water to cover.
- Return to boil, reduce heat, and cook until tender, about 10 minutes.
- Drain the squash in a colander and mash.
- In a mixing bowl, combine the mashed squash, beaten eggs, bread crumbs, chopped onion, softened butter, sugar, salt, and black pepper.
- Mix well until all ingredients are incorporated.
- Transfer the mixture to a greased baking dish.
- Sprinkle additional bread crumbs on top for a crispy topping.
- Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until golden brown.
Tips & Substitutions
For added flavor, consider incorporating grated cheese, such as cheddar or parmesan, into the mixture. If you're short on time, pre-chopped frozen squash can be used. You can also substitute panko bread crumbs for a crunchier topping. Adjust the sugar based on the sweetness of the squash, and try adding herbs like thyme or basil for an extra layer of flavor.
Serving Suggestions
This baked squash makes a delightful side dish for grilled meats or as part of a vegetarian meal. It pairs beautifully with Maw'S Vanilla Ice Cream for dessert, providing a sweet contrast to the savory flavors. Consider serving it alongside a fresh salad or roasted vegetables for a complete meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the squash in an oven-proof dish and cover with foil to prevent drying out. Bake at 350°F (175°C) until heated through, about 15-20 minutes. This dish can also be enjoyed cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Squash(Like Dixie Cafe'S) contains roughly 623 calories, with 12g protein, 124g carbohydrates, and 15g fat. It is an excellent source of vitamin C (135% of the Daily Value), dietary fiber (68% of the Daily Value), and potassium (27% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 487mg per serving (21% of the Daily Value).
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 other types of squash for this recipe?
Yes, you can use other types of squash, such as zucchini or butternut squash, though cooking times may vary. Make sure to adjust the boiling time to ensure they are tender before mashing.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the mixture a day in advance, store it in the fridge, and then bake it just before serving. This allows the flavors to meld beautifully, making it even more delicious.
Can I freeze baked squash leftovers?
Yes, you can freeze leftovers. Allow the dish to cool completely, then transfer it to a freezer-safe container. It should keep well for up to three months. To reheat, thaw in the refrigerator overnight before baking as instructed.
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).