Squash Casserole Recipe
Make Squash Casserole Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Casserole Base
Topping
Method
Casserole Base
- 1
Prepare and cook squash
Preheat oven to 375°F (190°C). Wash squash and trim ends. Cut squash into 1/4-inch rounds (or half-moons if large) until you have about 4 cups. Place squash in a large skillet over medium heat with 1 tablespoon butter and the chopped onion. Sauté, stirring occasionally, until squash is tender and onions are translucent, about 8–10 minutes. Add the minced garlic in the last 1 minute of cooking and stir until fragrant.
- 2
Remove excess moisture
Transfer cooked squash and onions to a colander or a bowl lined with a clean kitchen towel. Let cool slightly, then press or wring gently to remove excess liquid. Removing moisture prevents a watery casserole.
- 3
Make sauce and combine
In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk until smooth. Cook, stirring, until the mixture thickens and bubbles, about 2–3 minutes. Remove from heat and whisk in the sour cream, grated cheddar, 1/4 cup Parmesan, egg, salt, pepper, and chopped parsley (if using) until combined and creamy. Fold the drained squash and onions into the cheese sauce until evenly coated.
- 4
Assemble casserole
Lightly butter a 9x9-inch (or 8x12-inch) baking dish. Pour the squash mixture into the prepared dish and spread into an even layer.
Topping
- 5
Prepare topping
In a small bowl, combine the breadcrumbs and melted butter; toss until crumbs are evenly coated. Stir in the extra 2 tablespoons grated Parmesan.
- 6
Top and bake
Evenly sprinkle the breadcrumb mixture over the squash layer. Place casserole in the preheated oven and bake until bubbly and the topping is golden brown, about 20–25 minutes. If you prefer a deeper color on top, place under the broiler for 1–2 minutes—watch carefully to avoid burning.
- 7
Rest and serve
Remove from oven and let rest for 5–10 minutes so the casserole sets and is easier to serve. Serve warm as a side dish.