Squash Casserole

By Julia Reed

Updated April 25, 2024

  • Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Total Time
About 1 hour
Rating
4(2,363)
Comments
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“Why don’t you just cook something that tastes really good?” Julia Reed’s mother said that, chiding her daughter, a writer of uncommon style and wit who used to contribute food essays and recipes to The New York Times Magazine. Her mother thought Ms. Reed spent too much time thinking about complicated, over-the-top recipes at the expense of simple, honest American cooking that draws compliments not because it looks amazing, but because it’s delicious. Like, for example, this recipe, for what Julia called in a 2002 article, “the best squash casserole on the planet Earth.” The ingredients are by no means fancy — summer squash, jalapeño, white bread, Ritz crackers, eggs and Cheddar — but they combine in mysterious and marvelous ways to deliver a perfect accompaniment to grilled chicken or a weekend roast.

Featured in: Summer-Squash Casserole, Plain but Ritzy, All in One

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Ingredients

Yield:8 to 10 servings

  • 7 tablespoons unsalted butter, plus more for greasing the dish

  • 2 pounds yellow summer squash

  • 1 large onion, chopped

  • 1 large clove garlic, chopped

  • ½ red bell pepper, chopped

  • ½ green bell pepper, chopped

  • 1 jalapeño, seeded and chopped (optional)

  • 4 slices plain white bread, toasted

  • 24 Ritz crackers, crushed finely in food processor

  • ½ pound sharp Cheddar, grated

  • 4 large eggs, beaten

  • ½ cup heavy cream

  • 1 teaspoon granulated sugar

  • 1 teaspoon kosher salt

  • ¼ teaspoon ground cayenne

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

17 grams carbs; 132 milligrams cholesterol; 330 calories; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 25 grams fat; 1 gram trans fat; 2 grams fiber; 474 milligrams sodium; 12 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees. Butter a 2 ½-quart baking dish. Cut the squash into ½-inch-thick slices. Cook in boiling, salted water until tender, about 10 minutes. Drain. Purée in a food processor.

  2. Step 2

    Melt 6 tablespoons of the butter over medium heat. Add the onion, garlic and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together.

  3. Step 3

    Mix the squash purée, onions, peppers, garlic, cracker crumbs and cheese. Stir in the eggs, cream, sugar and seasonings. Blend well. Pour into the baking dish. Top with bread crumbs and bake until browned, about 40 minutes.

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Ratings

4 out of 5
2,363 user ratings
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Comments

Elle

For those who actually enjoy the taste and texture of summer squash, omit the cheese, thinly slice yellow summer squash and green zucchini and add without any pre-cooking. For the sanity of your cardiologist, use milk instead of cream. It's prettier, has a nice gentle "tooth" and will draw rave reviews. Has been a great early autumn dish too served with roast turkey. Good leftovers.

Rosie

I halved the squash length-wise, dabbed with olive oil, s & p and roasted in a 350º oven until soft. Worked very well and not as watery. Also used the food processor is sequence: bread crumbs; crackers; grated cheese; squash then lastly the cream and eggs. No rinsing out between. Great recipe

msgeorgia

Squash casserole was a staple of my southern upbringing, especially during summer when my parents' garden overflowed with yellow squash. I made Julia Reed's casserole as written, except I did not purée the squash. The texture is better when the squash is left sliced. Also, I'd alter the recipe in the future and use half the number of eggs, as my mother did, so the custard doesn't overwhelm the flavor of the squash.

Ev

So much chopping and blending for something that was just okay.

SIa K.

A family favorite for years. Recommend adding extra chopped peppers and extra homemade breadcrumbs on top.

Anonymous

Squash casserole for people who don't like squash, maybe? What makes summer squash a delicacy is its tender, toothsome skin and the inner flesh that's such a good host for fats. All this "puree the character of vegetables away" thing has gone too far. This is a fine, freezzable way to have a ready supply of casseroles when you're bring in a gallon of squash every day, but if you're paying $5 or $10 for the squash, for heaven's sake, honor the squash.

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