I love using yellow squash to make this casserole. It’s the perfect yellow squash recipe because it’s light and flavorful and perfect for summer when these squash are plentiful in the garden. Check out how easy it is to make this summer squash casserole!
The Perfect Yellow Squash Recipe!
What is a yellow squash?
The yellow squash is more commonly known as a summer squash. It’s a curved squash variety that has a fat bottom and thinner or tapered top much like an elongated gourd. Yellow squash are mild and lightly sweet. They typically have more seeds in the flesh than other summer squash varieties like zucchini!
Do I need to peel the yellow squash?
Nope! The great thing about summer squash or yellow squash is that the skin will get soft and it’s edible. You don’t have to go through the hassle of peeling off the skin. If you are really feeling like you don’t want the skin on you can remove it but I honestly don’t bother doing that when prepping my yellow squash recipe ingredients.
Is this summer squash casserole an easy dinner recipe?
Absolutely. This recipe needs to bake for about 25 minutes to soften the squash and get everything nice and melty but it’s quick to prep and doesn’t require much maintenance once you pop it into the oven. You can set a timer and forget about it until it’s time to pull it out.
Pair this yellow squash recipe with some grilled chicken breasts and you’ve got yourself the perfect dinner recipe done in no time!
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Ingredients you will need to make this yellow squash recipe:
- 4 Cups squash, diced
- 1-2 Tbsp. olive oil
- ¼ Cup milk
- 1 Small onion
- ½ Cup plain Greek yogurt
- ½ Cup shredded cheddar cheese
- 2 Cloves garlic, crushed
- 1 Cup Panko bread crumbs for topping
- Salt and pepper to taste
Can I use other kinds of squash for this yellow squash casserole?
You can! I like to use the summer squash to make this recipe but you can use any color / kind of squash you want. Some of the tougher squash varieties might take longer to cook but you certainly adjust the recipe and incorporate any kind of squash you like. During the summer when zucchini and summer squash are plentiful in the garden I’ll throw some of each in this recipe and it comes out great.
Remember some of the larger squashes will have more watery flesh so you’ll end up with more liquid when cooking. Allowing the diced squash to release some moisture before baking will help avoid a watery casserole.
How to make a summer squash casserole:
- Dice squash and onion.
- Saute squash and onion in large saucepan, to keep calories down add just enough olive oil to keep them from sticking in pan.
- Cook until squash is soft and onion is translucent.
- Add garlic, and cook for 1 minute.
- Stir in Greek yogurt, milk, and shredded cheese.
- Transfer to baking dish or individual ramekins.
- Preheat oven to 375°
- Sprinkle top with Panko breadcrumbs for a delicious crunchy topping.
- Bake for 25 minutes or until top is golden brown.
Printable version of this Summer squash casserole:
Do you have other delicious recipes I can try at home?
I’m so excited to share some of my other favorite recipes with you. It doesn’t matter if you are looking for an indulgent chocolate dessert or something to drink, we’ve got you covered here at Cook Clean Then Repeat!
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- Chocolate Covered Strawberry Cheesecake Recipe
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