Southern Baked Yellow Squash Recipe -
Southern Baked Yellow Squash Recipe

Southern Baked Yellow Squash

Recipe by  

"I coaxed this easy (and forgiving) recipe from its maker after tasting it at a pot luck, and was surprised by its simplicity. Just a few ingredients make a delicious summer side dish for anything barbecued, grilled, or smoked - especially if the squash is home grown!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 15 mins

    1 hr 35 mins


  1. Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  2. Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
  3. Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 28, 2010

Cooked the onion with the squash. I used Ritz crackers instead of bread crumbs. This is really rich so the second time I made it I halved the butter that's mixed into the topping. Everybody asks for this recipe.

Most Helpful Critical Review
Jun 14, 2012

Not bad, but quite bland and boring. I'd rather eat just boiled (or steamed) squash with butter than bother with this recipe. I'll stick with the fabulous Yellow Squash Casserole recipe when I want something along this line.

Dec 29, 2009

Good. First squash casserole recipe I've seen without cheese. Next time will boil the squash for a shorter period of time and use a lot less butter for the topping. Baked this in convection oven at 325 for 45 minutes.

Jun 01, 2010

I added some Parmesan cheese on top also---yummy

Aug 11, 2012

Very good. However, squash has so much water in it already, I would never dilute the flavor by boiling. Simply saute the onions in the butter, add the squash, put a lid on it until its own liquid is released and continue simmering until desired tenderness.

Mar 14, 2011

I also used seasoned breadcrumbs because that was all I had, and I also did 3 yellow squash and 3 zucchini. I really think this is such a great recipe that even having to make a couple of changes didn't change how great it turned out! Will deffinately be making this again! Now back to the yummy goodness!!!

Jun 27, 2011

This was fantastic! I did tweak it just a tad for our own tastes. We grew our own squash and used that. I used plain whole wheat bread crumbs and added about 1 tbs. Italian seasoning to it. To the chopped onion I also added 4 small cloves of garlic that I pressed through a garlic press. Then, for the top coating of bread crumbs I substituted crushed up Ritz crackers in place of bread crumbs for a little different, crunchy flavor. This also makes great leftovers. Will be making this again!

Jun 10, 2010

This is a great recipe! Instead of dry bread crumbs I used progresso garlic & herb bread crumbs and it gave it a little kick!


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  • Calories
  • 162 kcal
  • 8%
  • Carbohydrates
  • 13.5 g
  • 4%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 374 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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