Traditional Squash Bake

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 6
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Welcome to a comforting classic: Traditional Squash Bake. This dish strikes the perfect balance between creamy, cheesy goodness and fresh garden flavors, making it a standout side for any meal. It's simple enough for weeknights and special enough for holiday tables.

Ingredients for Traditional Squash Bake

Yellow squash forms the heart of this dish, offering a mild, slightly sweet flavor and tender texture when cooked. The onion adds a savory depth, balancing the squash's sweetness. Butter lends richness and helps sauté the veggies to perfection. Cracker crumbs provide a crunchy contrast to the creamy filling, while cheddar cheese adds a sharp, savory bite. Eggs and milk work together to bind everything, giving the bake its custardy consistency. Finally, a mix of salt, black pepper, garlic powder, and paprika season the dish, bringing warmth and subtle spice.

Tips & Tricks

  • Try mixing in some Parmesan with the cheddar for an extra cheesy kick.
  • If your squash is particularly watery, consider lightly salting it after slicing and letting it sit for 10 minutes to draw out excess moisture before cooking.
  • For a gluten-free version, substitute the cracker crumbs with crushed gluten-free crackers or almond flour.

Serving Suggestions

This squash bake pairs wonderfully with roasted chicken or grilled fish. It's also a fantastic addition to a potluck, providing a hearty vegetarian option that stands on its own. Serve it alongside a crisp green salad to balance the richness.

Frequently Asked Questions

Can I use zucchini instead of yellow squash?
Absolutely! Zucchini can be a great substitute and offers a similar texture and flavor.
How can I make this dish ahead of time?
Prepare the casserole up to the baking step and refrigerate it. When ready to serve, bake it directly from the fridge, adding a few extra minutes to the baking time.

Traditional Squash Bake Recipe Walkthrough

Start by preheating your oven to 375°F. This ensures it's hot and ready to bake your dish to golden perfection. Meanwhile, grab a large skillet and melt 2 tablespoons of butter over medium heat. Toss in the chopped onion and sauté until they turn translucent, releasing their sweet aroma — about 5 minutes should do the trick.

Add your sliced squash to the skillet and let them cook down until tender, which usually takes around 10 minutes. Stir occasionally to prevent sticking. Once softened, transfer the onion and squash mixture to a large bowl.

Season the veggies with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of paprika. This is your chance to infuse flavor, so mix well. Next, stir in the beaten eggs and milk, followed by half of the shredded cheddar cheese and half the cracker crumbs. Mix until everything is evenly combined.

Pour this mixture into a greased casserole dish, spreading it out evenly. Sprinkle the remaining cheese and cracker crumbs on top, creating a deliciously crispy topping that will brown nicely in the oven.

Place your casserole in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and bubbly. Once done, let it cool for a few minutes before serving — this helps the flavors settle and makes it easier to slice.

Why You'll Love This Recipe

  • Perfect blend of textures: creamy inside with a crispy topping.
  • Easy to prepare and uses everyday ingredients.
  • Great for using up a bumper crop of summer squash.
  • Family-friendly and easily adaptable with different cheeses or spices.

Ingredients

2 lbs yellow squash, sliced
1 medium onion, chopped
2 tablespoons butter
1 cup cracker crumbs
1 cup shredded cheddar cheese
2 eggs, beaten
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Step-by-step Instructions

1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat and sauté onions until translucent, about 5 minutes.
3. Add sliced squash to the skillet and cook until tender, about 10 minutes.
4. In a large bowl, combine cooked squash and onions with salt, pepper, garlic powder, and paprika.
5. Stir in beaten eggs, milk, half of the cheese, and half of the cracker crumbs until well incorporated.
6. Pour the mixture into a greased casserole dish.
7. Top with remaining cheese and cracker crumbs for a crispy topping.
8. Bake in the preheated oven for 25-30 minutes, or until golden brown and bubbly.
9. Let cool for a few minutes before serving.

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