Squash Casserole Recipe

Name: Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 medium yellow squash, cut into 2-inch pieces; 1 large yellow onion, chopped; 2 cups grated manchego cheese, divided; 1 cup shredded mozzarella cheese; 1 cup shredded sharp cheddar cheese; 3 teaspoons salt, divided; 2 teaspoons fresh ground black pepper, divided; 2 cups panko breadcrumbs (Japanese bread crumbs); ½ cup toasted pine nuts; 2 teaspoons melted butter

Servings: persons

1
In large Dutch oven, place squash and onion.
2
Cover with water.
3
Bring to boil over high heat.
4
Reduce heat to low.
5
Cook for 10-15 minutes or until squash is very tender.
6
Drain.
7
Cool for 5 minutes.
8
In the work bowl of a food processor, pulse squash until smooth.
9
Pour into a wire mesh strainer over a bowl.
10
Drain for 30 minutes.
11
Preheat oven to 400 degrees.
12
Spray a 3 quart baking dish with nonstick cooking spray.
13
In a large bowl, combine drained squash mixture, 1 cup Manchego cheese, all of mozzarella and Cheddar cheeses, 2 teaspoons salt, and 1 teaspoons pepper.
14
(Can be made one day ahead and refrigerated.
15
Allow to come to room temperature before proceeding) Pour into prepared dish.
16
Cover, and bake for 20 minutes.
17
Combine remaining 1 cup Manchego cheese, panko, pine nuts, melted butter, remaining 1 teaspoons salt and 1 teaspoons pepper in a medium bowl.
18
Spread evenly over baked squash mixture, and return to oven.
19
Bake for 5-10 minutes, or until lightly golden.

828

kcal

Calories

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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: 16 medium yellow squash, cut into 2-inch pieces, 1 large yellow onion, chopped, 2 cups grated manchego cheese, divided, 1 cup shredded mozzarella cheese, and more.

Yes, Squash Casserole falls under the General 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!

Squash Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions