This time of year it’s really easy to get inundated with squash. If you’ve got a vegetable garden or you’re a member of a CSA, I’m sure you know what I mean.
But even if you aren’t awash in squash (okay, I couldn’t resist that little rhyme), having some great, go-to recipes to whip up a squash side dish can be a fast way to get some veggies on the dinner table. And what I absolutely LOVE about squash is it’s SO versatile. It’s a great vegetable to pick up at the store or farmers market every week because it literally goes well with all different kinds of food. Heck, I even eat it as a main dish. I know, most kids won’t go for that option, but when cooked right, squash can be amazing! 🙂
Now unlike my vegetable casserole recipe this squash casserole does contain some mayonnaise. Now I don’t believe mayo is evil, but it’s certainly not a health food. To further complicate things most commercially available brands contain highly processed ingredients, so I usually end up making my own. But if you don’t want to make your own mayo or you’re simply not a fan, I’ve been baking up some mayo-free alternatives this week.
At first I was a little skeptical that I could come up with a really tasty mayo-free option, but I DID IT! In fact, I like it so much, I’ll definitely keep making it with this substitution of greek yogurt or sour cream, an egg, and a little extra seasoning. Regardless, I’ve got you covered either way!
So cue up the casserole dish, start shredding some cheese, and hop on the train to one super squash recipe that’s SO EASY you can make any night, but SO DELICIOUS that you’ll also want to cook it when entertaining.
Recipe: Squash CasseroleRecipe By:
Note: For most recipes you can adjust the measures for more or less servings by hovering over the servings number and moving the slider.
- 2 medium yellow squash sliced
- 2 medium zucchini sliced
- 2 small onions or 1 large onion chopped
- 1 cup mayonnaise*
- 1 cup cheese Swiss, White Cheddar, etc.
- freshly ground pepper to taste
- Preheat oven to 350 degrees F.
- Slice ends off washed squash and zucchini, and then slice each in half lengthwise. Then cut into bite-sized pieces. Chop onion.
- Mix all ingredients together and spread in your choice of casserole dish.
- Bake uncovered for 30-40 minutes, or until squash is cooked and cheese mixture has melted and started to brown.
- Cool briefly and serve.
Kitchen Tips and Resources:
- While a simple Pyrex baking dish works great for cooking up my squash casserole recipe, I love using my white baking dishes from Crate & Barrel.
- An effortless shredder for the grated cheese in this recipe is a super kitchen tool to have on hand! I love this super microplane coarse cheese grater. It makes grating a cup of cheese so quick and easy that you might not even miss the convenience of those pre-shredded cheeses which are usually coated with things like wood fibers/cellulose to keep the cheese from clumping in the bag.
- A great, non-slip cutting board is an invaluable kitchen asset when cutting up the vegetables. I upgraded to these Epicurean non-slip boards last summer, and I’ve been really pleased with them.
- A high quality set of cutting knives can make a huge difference, especially when you’re cooking REAL food. My local knife shop advised me to invest in the higher quality Zwilling J.A. Henckels Twin Signature brand (much higher quality than the J.A. Henckels International brand) and time has proven them right. (To make sure you know which Henckels knives are better, here’s a tip — look for the “twins” on the knives vs. the single guy sporting the trident.) While you can buy these knives online, if you’ve got a local knife/cutlery store, support them instead. I love my local cutlery store and bring my knives in every six months or so to get them maintained with a nice, sharp edge!