Cheesed Squash
Creamy cheesy squash casserole combines tender cooked squash with a rich cheese and mayonnaise sauce, baked to a golden brown, perfect as a comforting side dish or family meal.
Ingredients
Instructions
- Pare the yellow squash and cut into small pieces; cook until tender. Drain well.
- Add milk slowly to the mayonnaise, stirring to combine.
- When the mixture begins to thicken, add grated cheese and seasonings (salt and pepper).
- Place the cooked squash in a casserole dish.
- Pour the cheese sauce over the squash, covering evenly.
- Bake at 400°F until the top is browned and bubbly, about 20-30 minutes.
Tips & Substitutions
For a richer flavor, consider using a blend of cheeses like cheddar and mozzarella. If you prefer a lighter version, substitute Greek yogurt for mayonnaise. You can also add chopped onions or garlic for extra depth. If the squash isn't in season, zucchini can be used as a substitute, making this a versatile dish year-round.
Serving Suggestions
This cheesed squash makes a delightful side dish and pairs beautifully with grilled meats or a fresh garden salad. Consider serving it alongside a hearty main like roasted chicken or as part of a vegetarian spread with dishes such as Corncake Casserole. For a complete meal, serve with crusty bread or over rice.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in an oven preheated to 350°F until warmed through, about 15-20 minutes. For a crispier top, you can briefly broil it at the end.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesed Squash contains roughly 324 calories, with 6g protein, 29g carbohydrates, and 21g fat. It is an excellent source of vitamin C (97% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 892mg per serving (39% 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 make this dish ahead of time?
Yes, you can prepare the casserole and store it unbaked in the refrigerator for up to a day. Just cover it tightly with foil or plastic wrap. When ready to bake, allow it to come to room temperature before placing it in the oven.
Is this recipe suitable for a vegetarian diet?
Absolutely! This cheesed squash recipe is vegetarian-friendly and can be made even healthier by using low-fat cheese and mayonnaise. It's a wonderful addition to any vegetarian meal plan.
What kind of cheese works best for this recipe?
A good melting cheese like cheddar or Monterey Jack works best. However, feel free to experiment with other cheeses like Gouda or Havarti for different flavor profiles. Blending cheeses can also enhance the dish's creaminess.
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).