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Squash Bake

Squash Bake

Summer or yellow squash is beginning to come in from the garden.  It is probably my favorite vegetable, and I usually just saute it the way my mother did, but I decided to step outside of my squash box and do something a little different this time, and I am glad I did because it was delicious.  I wanted something a little cheesy, but not a squash casserole.  I also had some really good Parmesan, so the combination was perfect.  

The recipe calls for scraping the squash.  I don’t think most people do this, and it isn’t necessary.  My mother always did it, and it prevents there from being any grit in your squash.  I just take a serrated knife and literally scrape away the top layer of the yellow part of the squash.  I don’t scrape all the way down to the white, just a little into the yellow.  For me, it is the difference in good squash and great squash, but if you don’t do it, and are happy with the result, you probably won’t want to go to the effort.  I just wanted to share my method.

Squash Bake
Serves 4
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
1490 calories
21 g
393 g
150 g
20 g
94 g
238 g
895 g
2 g
6 g
45 g
Nutrition Facts
Serving Size
238g
Servings
4
Amount Per Serving
Calories 1490
Calories from Fat 1317
% Daily Value *
Total Fat 150g
231%
Saturated Fat 94g
472%
Trans Fat 6g
Polyunsaturated Fat 6g
Monounsaturated Fat 39g
Cholesterol 393mg
131%
Sodium 895mg
37%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
5%
Sugars 2g
Protein 20g
Vitamin A
92%
Vitamin C
1%
Calcium
59%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 medium yellow squash, scraped and thinly sliced
  2. 2 cloves garlic minced
  3. 6 Tbsps. butter melted, divided
  4. 2 cups shredded Parmesan Cheese
  5. 1 cup panko bread crumbs
Instructions
  1. Toss together squash, garlic, 4 Tbsps. butter, and Parmesan cheese.
  2. Pour into a two quart casserole dish.
  3. Sprinkle panko on top of squash and drizzle with remaining butter.
  4. Bake for approximately 30 minutes or until squash is tender and panko is golden brown.
beta
calories
1490
fat
150g
protein
20g
carbs
21g
more
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About the author

From Calculus to Cupcakes

I am a Calculus teacher who just happens to love to cook and blog about it.

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