Scalloped Squash
Transform your dinner table with the comforting, cheesy goodness of Scalloped Squash, a fresh twist on a classic casserole. Featuring tender slices of yellow squash nestled in a creamy, homemade cheese sauce infused with sautéed onion, garlic, and sharp cheddar, this dish is topped with golden, crispy panko breadcrumbs for a decadent contrast in texture. With a touch of Parmesan and a hint of optional paprika, every bite bursts with rich flavor and cozy appeal. Perfect as a crowd-pleasing side dish for holiday gatherings or weeknight dinners, this easy-to-make recipe is ready in under an hour and pairs beautifully with roasted meats or a crisp side salad. Garnished with vibrant parsley for a pop of color, this baked squash casserole is your next go-to for satisfying, seasonal comfort food.
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Recipe Information
Ingredients
- 6 cups (sliced) yellow squash
- 1 medium (finely chopped) yellow onion
- 2 cloves (minced) garlic
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 cup (shredded) sharp cheddar cheese
- 0.25 cup (grated) Parmesan cheese
- 0.5 cup breadcrumbs (panko preferred)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional)
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x9-inch baking dish with butter or cooking spray and set aside.
Wash and slice the yellow squash into 1/4-inch thick rounds. Set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the onions and garlic, stirring constantly, to make a roux. Cook for 1 minute, then gradually whisk in the milk, ensuring no lumps form.
Continue whisking until the sauce thickens slightly, about 2-3 minutes. Stir in the cheddar cheese, Parmesan cheese, salt, black pepper, and paprika (if using), and mix until smooth and creamy.
Remove the skillet from heat. Toss the squash slices into the cheese sauce, ensuring they are evenly coated.
Pour the squash mixture into the prepared baking dish and spread it evenly.
In a small bowl, combine the breadcrumbs and olive oil. Sprinkle this mixture evenly over the squash. If desired, add a light sprinkle of Parmesan on top for extra flavor.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the squash is tender when pierced with a fork.
Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 550 mg | 24% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 7.4 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 278 mg | 21% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 390 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
