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.

Salting and sautéing the squash before baking helps to remove excess moisture and prevents the casserole from becoming watery. Cream cheese and sour cream lend the filling richness and tang. Tossing crushed crackers with butter and Parmigiano-Reggiano results in a satisfying and crunchy topping.

As far as flavorings a lot of the time I'll just add some olive oil and cracked black pepper when roasting, then add butter just before I eat it. I also really like adding maple syrup or brown sugar and butter when roasting them.

While we love the squash itself, it is the creamy sauce (made from cheese, mayonnaise, and eggs) and crunchy, buttery cracker topping that keeps us coming back for seconds with this classic Old-School Squash Casserole. Squash casserole is a staple dish found at meat-and-three diners and at church covered-dish suppers.

The ingredients listed in order are: "sea salt, granulated garlic, black pepper, granulated onion, ground cumin, and other spices". I have used the recipe listed on this site and included equal amounts of garlic powder and onion powder.

After slicing the squash, salt the slices and place them on a paper-towel lined baking sheet. Let it sit for 30 minutes so that the salt can draw out some of its water. Use the paper-towel to dab off any excess moisture before proceeding with the recipe.

To prevent a soggy top and a firm or crunchy bottom, it's important to use a shallow baking dish, to cook the casserole at the correct oven temperature and for the appropriate amount of time, and to be mindful of the amount of liquid used in the recipe.

Putting it cut-side down creates a sort-of steam chamber for the flesh, helping it cook faster and retain moisture (no dried out squash here!). If you've added oil to the flesh before cooking, it will brown nicely where it's in contact with the sheet pan.

Why does my squash taste bland? ›

No doubt, squash's flavor issues stem from the fact that it's mostly water. Being as much as 95 percent H2O, it's no surprise that it tastes a lot like water, which is to say, bland.

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, ...

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

Helpful squash equivalents:

1/3 to 1/2 pound raw unpeeled squash = 1 serving. 1 pound peeled squash = 1 cup cooked, mashed. 2-1/2 pounds whole squash = 2-3/4 to 3 cups pureed. 1 pound trimmed squash = 2 cups cooked pieces.