Cheddar Squash Bake Recipe

Name: Cheddar Squash Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. yellow crookneck summer squash; 2 slightly beaten egg yolks; 1 c. dairy sour cream; 2 Tbsp. all-purpose flour; 2 stiff beaten egg whites; 1 3/4 c. (7 oz.) shredded natural Cheddar cheese; 8 slices bacon, crisp cooked, drained and crumbled; 1/3 c. fine dry bread crumbs; 1 Tbsp. butter, melted; 3 bacon curls

Servings: persons

1
Scrub squash and trim off ends; do not peel.
2
Cook whole, covered, in boiling, salted water for 15 to 20 minutes or until tender.
3
Drain thoroughly.
4
Cut into thin slices and sprinkle with salt (you have about 6 cups).
5
Reserve a few slices squash for garnish.
6
Mix together egg yolks, sour cream and flour.
7
Fold in egg whites.
8
Layer half the squash, egg mixture and cheese in 12 x 7 1/2 x 2-inch baking dish.
9
Sprinkle bacon over.
10
Repeat layers. Combine crumbs and butter or margarine.
11
Sprinkle over the top. Arrange reserved squash on top.
12
Bake in 350u00b0 oven for 20 to 25 minutes.
13
Garnish with bacon curls and parsley sprig, if desired. Makes 8 to 10 servings.

1464

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lb. yellow crookneck summer squash, 2 slightly beaten egg yolks, 1 c. dairy sour cream, 2 Tbsp. all-purpose flour, and more.

Yes, Cheddar Squash Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheddar Squash Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions