Squash Almondine
A comforting squash casserole with melted cheddar, crunchy almonds, and savory seasonings, perfect for family dinners or holiday gatherings that love hearty vegetable dishes.
Ingredients
Instructions
- In a saucepan, just cover the sliced squash and onion with water and cook until tender.
- Drain the cooked squash and onion.
- Mix the drained squash and onion with grated Cheddar cheese, beaten eggs, sugar, salt, and pepper.
- Pour the mixture into a greased 1 1/2-quart baking dish.
- Blend melted butter, cracker crumbs, and slivered almonds, then sprinkle on top of the squash mixture.
- Bake at 400°F for 20 minutes or until golden and bubbly.
- Allow to cool slightly before serving.
- May be prepared ahead of time.
Tips & Substitutions
For a lighter version, consider using low-fat cheese or reducing the amount of butter. You can also substitute the yellow squash with zucchini for a different flavor. If you want extra crunch, try adding some panko breadcrumbs instead of cracker crumbs. For a little kick, a pinch of red pepper flakes can elevate the dish. This recipe can also be prepared ahead of time and baked just before serving.
Serving Suggestions
This Squash Almondine makes a delightful side dish for grilled meats or roasted chicken. It pairs beautifully with a fresh salad or can be served alongside other vegetarian recipes like Savory Spinach Balls for a wholesome meal. Consider topping it with fresh herbs like parsley or chives for an extra pop of flavor and color before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the dish in a preheated oven at 350°F for about 15-20 minutes until warmed through. You can also microwave individual portions for a quick reheating option, but the oven will keep the topping crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Almondine contains roughly 447 calories, with 6g protein, 19g carbohydrates, and 40g fat. It is an excellent source of vitamin C (33% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 941mg per serving (41% 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 dish ahead of time. Simply follow the recipe up to baking, cover it, and store it in the refrigerator. When you're ready to serve, just pop it in the oven and bake as directed until golden and bubbly.
What can I use instead of Cheddar cheese?
If you're looking for a cheese alternative, you can use mozzarella for a milder flavor or Gruyère for a nuttier taste. Feta cheese can also work well for a tangy twist, especially if you enjoy Mediterranean flavors.
Is it possible to make this dish vegan?
To make this dish vegan, substitute the eggs with a flaxseed or chia seed mixture (1 tablespoon of seeds mixed with 3 tablespoons of water), and use a plant-based cheese alternative. Additionally, replace the butter with a vegan margarine or olive oil.
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).