Baked Squash Casserole
Here’s another dish with some of the squash I picked fresh from the garden. I love squash! Do you? Do you know how good squash is for you? You can use whatever type of squash you like best in this recipe!
All varieties of summer squash have fewer nutrients than winter squash because the latter have a longer period of maturity and time to develop. Nonetheless, summer squash has a good combination of vitamins and minerals, especially manganese, vitamins C and K, folate, and potassium, and many of these nutrients have been found to be helpful in the prevention of heart disease. The skin is where most of these nutrients are found, and fortunately the entire squash – flesh, seeds, and skin – are edible.
Peel or not to peel?
This time I didn’t peel the skin off. There are some dishes I make with the skin peeled off and some I don’t. If you didn’t see my Sauteed Squash Recipe, go check it out. I peeled the skins off on that one. Kids tend to eat it more often than not if the skin is peeled.
The Baked Squash Casserole was for just my hubs and I this time. Sarah isn’t fond of squash so I knew I didn’t have to worry so much about the skin. If you don’t like the skin, or maybe you’re cooking for a crowd and there’s someone in that crowd that doesn’t like the skin, feel free to peel it.
Panko is the bomb!
In this casserole, I threw in some panko and really liked it. Most definitely will keep doing that. Panko is located by the bread crumbs in grocery stores if you didn’t know.
Hope you enjoy this recipe!! Would you add anything different? Or maybe eliminate something. What would it be?
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Baked Squash Casserole
- 2 Medium Squash
- 4 Tbsp Butter
- 1/3 Cup Onions, Largely Diced
- 2 Eggs, beaten
- 1/3 Cup Panko
- 1/3 Cup Parmesan
- Preheat oven to 400° F. Spray 8x8 Square Casserole Dish with cooking spray.
- Slice (big) the squash and then cut the slices in four.
- Boil the squash for 10 minutes to soften. You can add time here depending on how squishy you like your squash. Drain.
- Add 4 pats of butter in the casserole dish. Then add the squash and remaining ingredients.
- Mix it all together.
- Bake 45 minutes or until done.
- Let cool 5-10 minutes. Serve.
Optional - sprinkle more Parmesan on top each serving.