Summer Squash Bake
A creamy baked summer squash dish with melted cheddar, green chilies, and onions, perfect for light summer dinners or side dishes for gatherings.
Ingredients
Instructions
- Wash and cut up the squash.
- Dice the onion and cook both in boiling salted water until tender.
- Drain the squash and onion, then mash with a potato masher.
- Add about 3 tablespoons of butter, salt, and pepper to taste, and mix well.
- Beat the eggs in a separate bowl.
- Gradually stir a little hot squash mixture into the beaten eggs to temper, then fold the eggs into the squash mixture.
- Mix in the flour, milk, and last 2 tablespoons of butter.
- Pour the mixture into a greased baking dish.
- Bake at 350°F (175°C) for about 30 minutes or until golden and set.
Tips & Substitutions
For a creamier texture, consider adding a little sour cream or cream cheese to the mixture. If you're looking for a healthier option, you can substitute half of the butter with olive oil. Fresh herbs like basil or thyme can elevate the flavor profile. To save time, pre-chop your squash and onion in advance, making this dish a quick and easy option for busy weeknights.
Serving Suggestions
This Summer Squash Bake makes a delightful main dish, especially during warm months. Serve it alongside a fresh garden salad or grilled vegetables for a complete meal. It pairs beautifully with Grandma's Oatmeal Bread for a heartier option. For a vegetarian twist, complement it with a side of quinoa or couscous to enhance the meal's nutritional value.
Storage & Reheating
Store any leftover Summer Squash Bake in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions for a quicker option, but be mindful not to overheat, as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Summer Squash Bake contains roughly 279 calories, with 8g protein, 39g carbohydrates, and 11g fat. It is a good source of protein (16% of the Daily Value), calcium (13% of the Daily Value), and vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 1968mg per serving (86% 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 frozen squash for this recipe?
While fresh squash is recommended for the best flavor and texture, you can use frozen squash if necessary. Just ensure to thaw and drain excess moisture before adding it to the recipe to prevent a watery bake.
What can I substitute for Cheddar cheese?
If you're not a fan of Cheddar, feel free to use any melty cheese like Monterey Jack or Mozzarella. For a stronger flavor, try feta or goat cheese. Each will give the dish a unique twist while still maintaining its creamy texture.
Can I add other vegetables to this bake?
Absolutely! You can mix in other vegetables like bell peppers, zucchini, or even spinach for added nutrition and flavor. Just be sure to adjust the cooking time slightly, as denser vegetables may require longer to soften.
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).