Try this delicious Yellow Squash Casserole recipe for its simplicity and you’ll come back to it for its unbelievable flavor. Sweet Daddy D’s Yellow Squash Casserole recipe represents what's so special about Louisiana cooking...the simplicity of fresh, local produce combined with seasoning and methods that elevate and set it apart.
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Yellow Squash in Louisiana
Yellow squash is very popular in Louisiana, grown by commercial farmers and in backyard vegetable gardens everywhere you look. Part of the Native American contribution to the Louisiana cuisines, where it was cultivated in the rich, fertile soils of the Mississippi Delta even before beans and corn. Still, yellow squash is the demure cousin of the fashionable eggplant and more flamboyant mirliton in Louisiana cooking, but don’t sell it short...it’s fabulous in so many ways, like this casserole for instance.
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Here's What You Need
Equipment
Here are some of the key ingredients for this recipe:
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Cutting boards, Chef's knives, Cambro Prep Bowls, Glass Prep Bowls, Glass Measuring cups, Measuring cups, Dutch oven, Measuring spoons, Baking dish
Here's What You Do
First...you have a beer. The great flavor of this dish does not require lots of ingredients, so your preparation will be simple and no-angst. Have a beer, read the recipe and lets get started.
Mise en place
Gather all the ingredients. No need to peel the squash, simply wash them under cold water and wipe with a clean cloth or a soft brush, then slice them into medallions about ⅛ to ¼ inch thick and set them aside. The onions can be rough chopped or sliced into thin rings and placed in a separate bowl. Rough chop the garlic and set it aside. Measure out the sugar, creole seasoning and the bread crumbs into separate bowls. You’ll start off with a heavy bottom Dutch oven with a nice lid then bake it in a prepared oven safe casserole dish. Smear some butter all over the bottom and the sides of the casserole dish to get it ready, then set it aside until you need it.
Saute the onions and garlic in the butter
Set the Dutch oven over high heat and throw in the butter. Once it gets nice and bubbly, add the onions. Stir them into the butter and let them sauté for about 5 to 8 minutes until they are soft and starting to clear. Add in the garlic, stir it around and it will produce a very aromatic result in about 2 minutes.
Add the squash
I suggest doing this in 2 or 3 batches. Throw in the squash and stir it around really well so that they get incorporated with the buttery onions and garlic. When all the squash is in there and well mixed, lower the heat and cover the dutch oven.
You’ll want it to simmer for 30 minutes, but after 15 minutes, remove the cover and mix in the sugar and about ¾ of the creole seasoning. This is a good time for a beer and to preheat the oven to 350 degrees. You’ll notice that the squash is beginning to release its natural water which helps to intensify its sweet goodness. Use your wooden spoon to mash down some of the bigger pieces of squash. Leave the cover off for the remaining 15 minutes so that some of the rendering liquid can cook-off. Stir it occasionally, but don't let it stick.
Add the breadcrumbs and transfer to the casserole dish
Start with about ¼ cup of the breadcrumbs and mix them in thoroughly. You’ll probably need some more so add more a little at a time until it is the consistency you would like-you want it to stick together but not be too dense, if that makes sense.
With that thoroughly blended, place the squash into the prepared casserole dish and smooth it out. (HINT: if you are preparing this in advance you can stop now, it will be fine in the refrigerator overnight. When you're ready to finish it, just pick up the process here.)
Sprinkle some more breadcrumbs on top. Place about 6 or 8 small tabs (by “small” I mean like a tablespoon divided into 6 or 8 tiny pieces) of butter on top, stick it in the oven, uncovered, and let it bake about 30 minutes. It should be browning on top and a little bubbly around the edges.
That’s it, all there is to it, simple as that. If there is anything easier than this, I’d like to hear it. Serve it hot. Expect everyone to want seconds, it's just too good.
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Hints and Tips (FAQs)
It’s not necessary to peel yellow squash, just make sure you wash it under cold water and use a light cloth or very soft brush. There are many types of squash and yellow squash falls in the summer squash variety, along with zucchini and some others. Like most summer squash, the entire yellow squash is edible, although I would discard the stem! You can eat it raw if you desire and of course, if you want to peel it, nothing wrong with that either!
Yellow squash has high water content. It cooks pretty fast and will release that water as it cooks-that's why we’re not added stock. This recipe cooks the squash for a long time, which serves to smother it with the onions in its own liquid. Other squash recipes that don’t cook it as long can provide a more toothsome result. All in all, its a very versatile fruit (or vegetable, if you prefer...we won't get into the fruit vs vegetable debate in this article!).
Zucchini, the yellow squash’s cousin, is a great substitute for the squash and it doesn't need to be peeled either. A great variation to this recipe is using a combination of zucchini and squash in this casserole. You can also add other ingredients to this simple recipes...try some peeled and chopped ripe tomatoes or add some ham or some shrimp-that all sounds delicious. Let me know what you come up with.
As is, this recipe will provide a tasty vegetarian side dish, but substitute vegetable or olive oil or margarine for the butter and it will be the delight of our vegan friends. Of course, you could go the other way and replace the butter with bacon grease....get back!
Yes, this can be made ahead. It’s not uncommon to hear that “it tastes better the next day” in reference to many Cajun and Creole dishes, allowing all the tasty ingredients to meld into a tastier creation. This recipe is a perfect example of that as it is great when you make it and fabulous the next day. Just seal it tightly and store the fridge. Remember to wait until you are ready to bake it to put the bread crumbs on top...you don't want them getting soggy.
Nutritionally speaking, the yellow squash is one of the good guys. It’s low in carbohydrates, sodium and saturated fats. It’s a good source for Vitamins A, C, B6, K and many more. It's also very low in cholesterol and provides magnesium, potassium and some good dietary fiber. Sounds like we should be eating more squash!
You can keep leftovers in the fridge for 3 to 5 days and in the freezer for up to 10 months. Make sure that you use an airtight container for maximum quality. Defrost overnight in the fridge before reheating in a 350 degrees Fahrenheit oven. Keep in mind that the squash is soft with high water content. Freezing may not be the best thing for its appearance, but the flavor should be fine.
Here are some other squash recipes from Sweet Daddy D:
Serve your Squash Casserole alongside these Sweet Daddy D favorites:
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Yeah You Right!
Recipe
Yellow Squash Casserole
Here's What You Need
- 4 tablespoons Butter plus some for the topping
- 2 medium Yellow Onions rough chopped
- 3 -4 cloves garlic chopped
- 8 cups fresh yellow squash sliced
- 2 tablespoons Creole seasoning
- 2 tablespoons sugar
- ½ cups seasoned bread crumbs plus some for the topping
- to taste Kosher Salt and Ground Black Pepper
Here's What You Do
- Melt the butter over medium high heat in a dutch oven with a heavy lid.
- When the butter is beginning to foam, add the onions and sauté until starting to clear.
- Add garlic and saute until aromatic, about 2 minutes.
- Add sliced squash to the dutch oven and stir well; you may need to do this in batches, stirring until each batch cooks down slightly and makes room for the next batch. When all the squash is in the dutch oven, add kosher salt and pepper to taste. Turn down heat to low, Cover the pot and simmer for 30 minutes. Stir occasionally so it does not stick.
- At the 15 minute mark, add the sugar and creole seasoning and mix together well. Mash down some of the larger pieces slightly with your mixing spoon. Remove the cover for the remaining 15 minutes.
- After a total of 30 minutes, remove from the heat and mix in the bread crumbs a little at a time until the mixture tightens up and most of the liquid is absorbed.
- Transfer the squash to a buttered casserole dish. Sprinkle some breadcrumbs lightly on the top and place about 6 or 8 small dots of butter on top.
- Place the casserole dish in a preheated 350 degree oven and bake, uncovered, for about 30 minutes. It should be getting brown on top and bubbly on the sides.
Lesley
Can you make this with mirlitons? Any changes to recipe?
Sweet Daddy D
Hey, Lesley. I think this would be great with mirliton. I would suggest peeling the mirliton, slicing them in two lengthwise, then scooping out the seed. Give the peeled, de-seeded mirliton a rough chop. Keep in mind that the mirliton is mostly water, so you'll want to simmer them until most of the water has been eliminated. That may take more than 30 minutes, you'll just have to watch it. Other than that, I don't think any other changes need to be made. Another example is my recipe Mirliton Casserole with Shrimp. You could leave out the shrimp if you prefer. Thanks for the question. Let me know how it turns out.
Regina
Oh my goodness, I had never eaten squash before in my life but this is delicious. I have made three batches already. Not sure how to get it to look like the picture but the taste is great
Sweet Daddy D
Thanks so much, Regina. This is one of my favorites too. Try the sauteed squash and zucchini. I appreciate you reaching out.