Squash Casserole Recipe (2024)

FAQs

How do you make Paula Deen's squash casserole? ›

In separate medium size skillet, sauté the sliced onion in butter for 5 minutes. Remove from pan and, using a large bowl, add squash, onions, sour cream, Paula Deen's House Seasoning and sharp cheddar cheese. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

It's important to salt, par-cook, and drain the squash before assembling the casserole to prevent it from being watery. The mixture of eggs, sour cream, mayonnaise, and cheese also acts as a binder to thicken.

The Southern classic combines fresh squash and onion with a creamy sauce and a crunchy cracker-Cheddar cheese topping. Whether you serve this squash casserole as a flavorful side or a veggie-centric main dish, everyone will be begging you to make it again and again for family gatherings, potlucks, and holidays.

Summer squash casserole, with cheese and cracker crumbs (0.5 cup) contains 18.2g total carbs, 16.9g net carbs, 19.3g fat, 8.7g protein, and 278 calories.

Butternuts are the ideal "ingredient" squash. While they are perfectly fine roasted on their own with a little butter and salt, their smooth, moist texture and uncomplicated sweetness make them the perfect base for pies, soups, curries — you name it, butternuts can adapt to the recipe.

Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.

In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...

The absolutely best thing about cooking a casserole is it's endless options for ingredients. However, there are a few basic categories of ingredients that work best for baking up a delicious one. The main ingredients for a casserole are protein, sauce, vegetable, starch, and topping.

One 1 1/2 pound butternut squash will yield approximately 4 cups of 1/2-inch cubed squash.

How many carbs are in 1 cup of cooked squash? ›

There are 36 calories in 2 cups of sliced Yellow Summer Squash. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.

Depending on what type of squash you are using you might not need to peel it, with thinner skinned squash such as butternut squash you can eat the skin. For thicker skinned squash it is often easier to cut the squash into large wedges, roast, and then peel the skin off after it's cooked when it's softer and easier.

Safely canning any low acid food requires a pressure canner to ensure temperatures high enough to destroy Clostridium botulinum spores that produce a dangerous toxin. However, processing squash and zucchini at such high temperatures in a pressure canner would compact them and create an undesirable mush.

We do not recommend canning summer squash or zucchini. We recommend preserving summer squash or zucchini by pickling or freezing. Summer squash is good for you. It is low in calories and many varieties provide vitamin C, potassium and, if the skin is eaten, beta carotene.

Their thin skin is edible so no need to peel. By far the fastest way to cook them is on the grill. Cut into fours.