Cheese-Squash Bake
A savory cheese and squash casserole with a crunchy bread crumb topping, perfect for comforting family dinners or holiday side dishes.
Ingredients
Instructions
- Cook squash, salt, pepper, and onion for 15 minutes or until tender.
- Drain off water from the cooked vegetables.
- Add butter to the squash mixture and stir.
- Soak bread crumbs in milk and beat with an electric mixer.
- Beat in eggs into the bread crumb mixture.
- Add the squash mixture to the bread crumb and egg mixture and beat thoroughly.
Tips & Substitutions
For a richer flavor, consider using a mix of cheeses such as cheddar and mozzarella. If you want to reduce calories, you can substitute low-fat milk for Pet milk or use whole wheat bread crumbs. Fresh herbs like thyme or oregano can elevate the dish. Make sure to chop the squash into uniform pieces for even cooking.
Serving Suggestions
This Cheese-Squash Bake pairs beautifully with a fresh green salad or steamed vegetables for a balanced meal. It makes a great side dish for grilled meats or can be served as a hearty vegetarian entrée. Consider serving it alongside Mary'S Apple Brownies for a delightful finish to your meal.
Storage & Reheating
Store 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 15-20 minutes until heated through. You can also microwave individual portions, but the oven helps maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese-Squash Bake contains roughly 878 calories, with 15g protein, 78g carbohydrates, and 57g fat. It is an excellent source of vitamin C (167% of the Daily Value), dietary fiber (38% of the Daily Value), and protein (29% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2568mg per serving (112% 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 frozen squash instead of fresh?
Yes, you can use frozen squash, but make sure to thaw and drain it well to avoid excess moisture. This will help maintain the texture of the bake.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just bake it when you're ready to serve, adding a few extra minutes to the cooking time if it's cold from the fridge.
Can I add other vegetables to this recipe?
Certainly! You can mix in cooked carrots, zucchini, or bell peppers for added flavor and nutrition. Just ensure that any added vegetables are cooked until tender before mixing.
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).