Squash Ring
A savory squash ring dish featuring tender cooked squash and onions, baked to golden perfection, and filled with vibrant green beans for a delightful presentation and flavor.
Ingredients
Instructions
- Saute chopped onions in margarine until translucent.
- Add cooked and drained yellow squash, beaten eggs, sugar, salt, and pepper to the onion mixture.
- Cook on top of stove until the mixture thickens.
- If the squash doesn't mound when dropped from a spoon, add 2 tablespoons of flour and mix well.
- Pour the mixture into a well-greased and floured ring mold.
- Bake in a preheated oven at 350°F (175°C) for 1 hour.
- Remove from oven and fill the center of the ring with green beans before serving.
Tips & Substitutions
For a richer flavor, try using butter instead of margarine. You can also substitute zucchini for the yellow squash if that's what you have on hand. To enhance the dish's texture, consider adding breadcrumbs or finely grated cheese before baking. If you prefer a spicier kick, a pinch of cayenne pepper can be a great addition. This recipe is flexible, making it a perfect fit for various vegetarian recipes.
Serving Suggestions
This squash ring pairs beautifully with a light salad or steamed vegetables for a complete meal. You can also serve it alongside grilled chicken or fish to add protein to your plate. For a comforting finish, consider serving it with a side of Me Maw's Chocolate Sauce for dessert. It's a versatile dish that can be enjoyed warm or at room temperature.
Storage & Reheating
To store leftovers, allow the squash ring to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. For reheating, place individual slices in the microwave for about 30 seconds or until heated through. Alternatively, reheat in the oven at 350°F (175°C) for 10-15 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Ring contains roughly 1202 calories, with 2g protein, 23g carbohydrates, and 125g fat. It is a good source of vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 1405mg per serving (61% 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 recipe ahead of time?
Yes, you can prepare the squash mixture and store it in the refrigerator for up to 24 hours before baking. Just be sure to pour it into the greased mold right before baking to maintain the best texture. This makes it a convenient option for meal prep or entertaining.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixed with water (1 tablespoon of flaxseed meal and 2.5 tablespoons of water) to replace each egg. This will help bind the ingredients together without altering the flavor significantly.
How do I know when the squash ring is done baking?
The squash ring is done when it's firm and a toothpick inserted into the center comes out clean. It should also be golden brown on top. Keep an eye on it during the last few minutes of baking to avoid overcooking, as oven temperatures can vary.
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).