Squash With Shredded Almonds
A delightful squash dish featuring tender summer squash topped with a creamy almond sauce, perfect for light dinners or vegetable lovers seeking rich, nutty flavors.
Ingredients
Instructions
- Boil the squash in salted water until cooked but not too soft.
- Fry minced onion in butter until slightly yellow.
- Add the cooked onion to the squash and season with salt, pepper, and a dash of oregano.
- Heat the sour cream until warm.
- Rub the flour with a small amount of the warm sour cream to make a smooth paste.
- Gradually stir the flour mixture into the sour cream, a little at a time, until the sauce thickens.
- Add the slivered almonds and stir until the sauce is thickened and well combined.
- Pour the sauce over the cooked squash and mix well.
- Transfer the mixture into a casserole dish.
- Bake in the oven for further heating and browning.
- Just before serving, sprinkle chopped parsley or chives on top.
Tips & Substitutions
For added flavor, consider incorporating fresh herbs such as basil or thyme into the squash mixture. If you don't have blanched almonds, you can toast raw almonds for a deeper flavor. For a lighter version, substitute Greek yogurt for sour cream. This dish can also be made with zucchini or other summer squashes for variety.
Serving Suggestions
This dish makes an excellent side for grilled meats or as part of a vegetarian spread. Pair it with a fresh salad or serve it alongside Cheese And Herb Flatbread for a satisfying meal. For a festive touch, serve with a sprinkle of chopped parsley or chives just before serving to enhance presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions for a quick reheating option, but be cautious not to overheat to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Squash With Shredded Almonds contains roughly 639 calories, with 22g protein, 64g carbohydrates, and 36g fat. It is an excellent source of protein (44% of the Daily Value), calcium (35% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 2119mg per serving (92% 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?
Absolutely! While summer squash is the traditional choice, you can also use zucchini or even butternut squash. Just be mindful of cooking times, as different squash may require slight adjustments to ensure they are tender but not mushy.
Is it possible to make this dish ahead of time?
Yes, you can prepare the squash and sauce in advance, then assemble and bake just before serving. Store the components separately in the refrigerator for up to 2 days. Just combine them and follow the baking instructions when you're ready to serve.
What can I serve with Squash With Shredded Almonds?
This dish pairs wonderfully with grilled chicken or fish, such as Red Snapper With Mustard Caper Sauce. You can also serve it as part of a vegetarian meal alongside Hot Or Cold String Bean Salad for a balanced plate.
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).