Sour Cream Yellow Squash
Creamy and tender yellow squash baked with sour cream, Parmesan, and crispy bread crumbs, ideal as a comforting side dish for family dinners or gatherings.
Ingredients
Instructions
- Cook yellow squash in a small amount of water until just tender, about 5 to 10 minutes.
- Drain slightly and then drain again.
- Combine cooked squash with sour cream, melted butter, green onions, salt, and pepper.
- Place the mixture in a buttered 1-quart casserole dish.
- Mix bread crumbs and Parmesan cheese; toss with melted butter and sprinkle over the squash mixture.
- Bake in a 350°F oven for 25 minutes or until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider adding cream cheese or Greek yogurt in place of some sour cream. If you want a bit of heat, you can incorporate red pepper flakes or diced jalapeños. Make sure to squeeze out excess moisture from the squash after cooking to prevent a watery casserole. This dish can also be made ahead of time and baked just before serving.
Serving Suggestions
This Sour Cream Yellow Squash pairs beautifully with grilled meats or a fresh salad for a light meal. Consider serving it alongside Orange Honey Glazed Carrots for a colorful side dish or as part of a vegetarian feast. It also complements dishes like Ultimate Stuffed Potatoes, making for a deliciously satisfying dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F for about 15-20 minutes until heated through. You can also microwave individual portions for 1-2 minutes, but be aware that the topping may not stay as crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Yellow Squash contains roughly 161 calories, with 9g protein, 30g carbohydrates, and 1g fat. It is an excellent source of calcium (22% of the Daily Value) and vitamin C (20% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1498mg per serving (65% 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 substitute zucchini or even a mix of summer squashes for a different flavor profile. Just keep in mind that cooking times may vary slightly depending on the type and size of the squash used.
Is there a way to make this dish healthier?
Absolutely! You can reduce the amount of butter and use a low-fat sour cream or yogurt. Additionally, using whole grain bread crumbs will add more fiber and nutrients to the dish.
Can I prepare this dish in advance?
Yes, you can prepare the squash mixture and the breadcrumb topping separately a day ahead. Assemble them in the casserole dish and cover until ready to bake. Just add a few extra minutes to the baking time 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).