- Level: Easy
- Total: 1 hr 25 min (includes draining time)
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 418
- Total Fat
- 30 g
- Saturated Fat
- 15 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 116 mg
- Sodium
- 687 mg
Squash casserole is a Southern classic at holidays and meat-and-three joints. My version uses crème fraîche, Gruyère, panko breadcrumbs and even a little Dijon mustard to cut the creaminess.
- Level: Easy
- Total: 1 hr 25 min (includes draining time)
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 418
- Total Fat
- 30 g
- Saturated Fat
- 15 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 116 mg
- Sodium
- 687 mg
Ingredients
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Directions
Special equipment:
Colander- Preheat the oven to 350 degrees F.
- Grease a 2-quart baking dish with 1 tablespoon butter. Set a colander over the sink or a large bowl.
- Melt 2 tablespoons butter in a large heavy-bottomed skillet over medium-high heat. Add half of the squash and onion; do not salt yet, as you want the vegetables to brown a little. Cook, stirring often, until the center of the squash is just tender, 8 to 10 minutes. Set aside on a sheet tray or large bowl and repeat with 2 more tablespoons of butter and the remaining squash and onions.
- Combine the squash and onions and season with 1 teaspoon of salt and a bit of pepper, taking care not to break up the squash too much.
- (Alternatively, you can toss the vegetables with 4 tablespoons melted butter and distribute them between two sheet pans and roast at 400 degrees F for 25 to 30 minutes.)
- Transfer the squash and onions to the colander and drain for 5 minutes; discard any liquid.
- Stir together the eggs, crème fraîche, Gruyère, Cheddar, mayonnaise, thyme, mustard, cracked pepper and remaining teaspoon salt in a large bowl.
- Gently fold in the squash mixture until evenly combined. Spoon the casserole filling into the prepared baking dish.
- Microwave the remaining 3 tablespoons butter in a medium microwavable bowl until melted, about 25 seconds.
- Toss the breadcrumbs, Parmesan, melted butter and 1/4 cup parsley in a small bowl until combined. Taste and season with salt and pepper.
- Distribute the breadcrumb topping evenly over the casserole. Bake until golden brown, 20 to 25 minutes.
- Garnish with the remaining 2 tablespoons parsley.
