Squash
A creamy and comforting squash casserole featuring tender yellow squash blended with sour cream and onions, baked to perfection with a buttery crust. This dish offers a mild, savory flavor profile perfect for family dinners, potlucks, or as a side dish for various meals.
Ingredients
Instructions
- Cook the cubed yellow squash until tender; drain.
- Mash the cooked squash and add the chopped onion, sour cream, butter, salt, and pepper.
- Put the mixture in an ungreased 1-quart casserole dish.
- Bake uncovered at 400°F for 20 minutes.
Tips & Substitutions
For a creamier texture, you can substitute Greek yogurt for sour cream. Adding a pinch of garlic powder or a sprinkle of Parmesan cheese can enhance the flavor. If you prefer a bit of crunch, consider topping the dish with breadcrumbs before baking. Ensure the squash is well-drained to avoid excess moisture, which can make the dish soggy.
Serving Suggestions
This squash dish pairs beautifully with grilled meats or as a side to a hearty pasta. Consider serving it alongside a fresh salad or with crusty bread to soak up the flavors. For an American recipes twist, it can also complement a Thanksgiving spread, offering a delicious vegetarian option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the squash mixture in a baking dish and cover with foil. Bake at 350°F for about 15-20 minutes or until heated through. You can also microwave individual portions on medium power until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Squash contains roughly 689 calories, with 13g protein, 74g carbohydrates, and 39g fat. It is an excellent source of calcium (34% of the Daily Value), vitamin A (28% of the Daily Value), and protein (26% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 824mg per serving (36% 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 summer squashes. Just ensure they are cooked until tender before mashing to achieve the desired consistency.
What can I do if the mixture is too runny?
If the mixture is too runny, try adding a few tablespoons of breadcrumbs to absorb excess moisture. You can also bake it a bit longer to help evaporate any liquid.
Is this recipe suitable for freezing?
Yes, you can freeze the squash mixture before baking. Store it in a freezer-safe container for up to 2 months. Thaw it in the refrigerator before baking it as directed.
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).