Scalloped Squash Supreme
Creamy, cheesy scalloped squash layered with tender squash and onions, baked to perfection. A comforting vegetarian side perfect for family dinners and holiday gatherings.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease a 2-quart casserole dish.
- Wash squash and slice into 1-inch pieces.
- Cook squash and chopped onion until tender, approximately 10 minutes.
- Drain the cooked vegetables.
- In a bowl, combine egg, black pepper, milk, melted butter, salt, bread crumbs, and 1 cup of shredded Cheddar cheese.
- Arrange the squash and onion mixture in the casserole dish and pour the egg mixture over them.
- Sprinkle the remaining 1 cup of shredded Cheddar cheese on top.
- Add a dash of paprika for color.
- Bake for 30 minutes until bubbly and golden.
Tips & Substitutions
For additional flavor, consider adding a pinch of garlic powder or some fresh herbs like thyme or basil to the egg mixture. You can substitute half of the Cheddar cheese with a different cheese like Gruyère for a unique twist. If you have leftover squash, you can use it in this recipe as well. Ensure the squash is well-drained to prevent excess moisture.
Serving Suggestions
This Scalloped Squash Supreme pairs beautifully with a simple green salad or crusty bread for a complete meal. It also makes a great side dish for grilled meats or roasted chicken. For a vegetarian twist, serve alongside Peggy'S Spinach Dip for a delightful dinner party.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or bake in a preheated oven at 350°F for about 15 minutes until heated through. Cover with foil to retain moisture while baking.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Squash Supreme contains roughly 735 calories, with 17g protein, 137g carbohydrates, and 15g fat. It is an excellent source of calcium (40% of the Daily Value), iron (37% of the Daily Value), and protein (34% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1860mg per serving (81% 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 different types of squash for this recipe?
Yes, you can substitute yellow squash with zucchini or a mix of both for varied flavor and texture. Just ensure to slice them evenly so they cook at the same rate. You can also use butternut squash for a sweeter profile, but adjust the cooking time accordingly.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the dish a day in advance and store it in the refrigerator. Just cover it tightly. When you're ready to bake, remove it from the fridge, let it sit at room temperature for 20-30 minutes, then bake as directed. This allows for even cooking.
What can I do if I want a gluten-free version?
To make this dish gluten-free, simply replace regular bread crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. You can also use oat flour or almond flour for a different texture. Just be sure to check the labels to ensure all ingredients are gluten-free.
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).