Squash Casserole Recipe: Comfort Food with a Twist!
Flavorful dish with a secret weapon: roasted garlic. Perfect for weeknight dinners or potlucks, this customizable casserole can be made lighter for a healthy comfort food option or indulgent with different cheeses and toppings.
Ingredients
- Squash: 4 cups yellow or zucchini, sliced
- Garlic: 1 head roasted
- Onion: 1 medium chopped
- Eggs: 2 large
- Milk: 1 cup
- Cheese: 1 cup shredded cheddar or Gruyere, Parmesan, goat cheese
- Butter: 3 tablespoons melted (for topping)
- Breadcrumbs: 1 cup
- Olive oil: 2 tablespoons for sautéing
- Salt and pepper: to taste
- Optional add-ins: Fresh herbs thyme, rosemary, chives, additional vegetables (broccoli, corn, bell peppers)
Instructions
- Preheat your oven to 350°F (175°C).
- Roast the garlic by wrapping it in foil with a drizzle of olive oil and baking for about 30-40 minutes until tender and fragrant. Set aside to cool.
- Sauté the squash and onions in a large skillet with olive oil over medium heat until tender, about 10 minutes. Optionally, mash some of the cooked squash for a creamier texture.
- Mix the sautéed squash and onions in a large bowl with roasted garlic (squeezed from the skins), eggs, milk, shredded cheese, salt, and pepper until well combined.
- Prepare the topping by mixing melted butter and breadcrumbs in a separate bowl.
- Transfer the squash mixture to a greased baking dish and sprinkle the breadcrumb mixture evenly over the top.
- Bake in the preheated oven for 25-30 minutes or until the casserole is golden brown and bubbly on top. A toothpick inserted into the center should come out clean.
Notes
- For a richer flavor, use butternut squash instead of yellow squash or zucchini.
- Experiment with different cheeses like Gruyere, Parmesan, or goat cheese.
- Add fresh herbs like thyme, rosemary, or chives for extra flavor.
- To make it gluten-free, use almond flour or crushed gluten-free crackers instead of breadcrumbs.
- Ensure to squeeze out excess moisture from the squash after sautéing to avoid a watery casserole.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.