Savory Herbed Squash Casserole

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
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If you're looking for a comforting dish that melds the flavors of fresh herbs with the earthy goodness of squash, this Savory Herbed Squash Casserole is your go-to. Perfect for a cozy family dinner or a holiday gathering, it's a recipe that brings warmth and joy with every bite.

Ingredients for Savory Herbed Squash Casserole

Yellow squash is the star of this dish, providing a mild, slightly sweet flavor that pairs beautifully with herbs. Onion adds a savory depth that complements the squash. Olive oil is used for sautéing, bringing out the flavors of the vegetables without overpowering them. Salt and black pepper are essential for seasoning, enhancing the natural flavors. Parmesan cheese gives a salty, umami kick that melds beautifully with the creamy heavy cream. Breadcrumbs provide a delightful crunch on top. Fresh herbs like thyme, rosemary, and parsley add layers of freshness and aroma. Garlic adds a punch of flavor, while eggs help bind the ingredients together.

Tips & Tricks

  • For a deeper flavor, try caramelizing the onions before adding the squash.
  • Use a mix of yellow squash and zucchini for a colorful variation.
  • Make sure to squeeze out any excess moisture from the squash to avoid a soggy casserole.

Serving Suggestions

This casserole pairs wonderfully with a crisp green salad on the side. Consider adding a protein like roasted chicken or grilled fish to round out the meal. It's also a delightful addition to a holiday spread alongside turkey or ham.

Frequently Asked Questions

Can I use other types of squash?
Yes, zucchini or a mix of different squashes can be used for added color and flavor.
Can I prepare this casserole in advance?
Absolutely! You can prepare it up to the baking step and refrigerate it. Just bake it right before serving.
Is there a dairy-free option?
You can substitute the heavy cream with coconut milk and use nutritional yeast in place of Parmesan for a dairy-free version.

Savory Herbed Squash Casserole Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). This ensures it's hot and ready for your casserole to bake evenly. While the oven heats up, grab a large skillet and pour in the olive oil. Set the skillet over medium heat. Once the oil is shimmering, add in your sliced squash and chopped onion. Sauté them together for about 10 minutes, stirring occasionally, until the squash is tender and the onion is translucent.

Season the sautéed squash mixture with salt and black pepper to taste. Remove the skillet from the heat and set it aside. In a large mixing bowl, combine the sautéed vegetables with Parmesan cheese, breadcrumbs, chopped thyme, rosemary, parsley, minced garlic, beaten eggs, and heavy cream. Stir everything together until well combined, ensuring the ingredients are evenly distributed.

Prepare a 9x13 inch baking dish by greasing it with a bit of olive oil or cooking spray. Transfer the squash mixture into the prepared dish, spreading it out evenly. Slide the dish into the preheated oven and let it bake for about 30 minutes. You’ll know it’s done when the top is golden brown and the casserole is set.

Once baked, let the casserole cool for about 5 minutes before serving. This helps it hold its shape when you slice into it.

Why You'll Love This Recipe

  • Packed with fresh herbs that elevate the flavor profile.
  • Simple ingredients that are likely already in your pantry.
  • Perfect balance of creamy and crunchy textures.
  • Ideal for batch cooking and reheats beautifully.

Ingredients

2 lbs yellow squash, sliced
1 large onion, chopped
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 cup grated Parmesan cheese
1 cup breadcrumbs
2 tbsp fresh thyme, chopped
2 tbsp fresh rosemary, chopped
2 tbsp fresh parsley, chopped
2 cloves garlic, minced
2 large eggs, beaten
1/2 cup heavy cream

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a large skillet over medium heat. Add sliced squash and chopped onion, and sauté until the squash is tender, about 10 minutes.
3. Season the squash mixture with salt and black pepper, then remove from heat.
4. In a large mixing bowl, combine the sautéed squash and onion with Parmesan cheese, breadcrumbs, thyme, rosemary, parsley, garlic, eggs, and heavy cream. Mix well to combine.
5. Transfer the mixture into a greased 9x13 inch baking dish and spread evenly.
6. Bake in the preheated oven for 30 minutes, or until the top is golden brown and the casserole is set.
7. Let cool for 5 minutes before serving.

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