Cheesy Southern Squash Casserole

This creamy southern-style squash casserole reminds me of Sunday dinners in Grandma’s kitchen. It can be made in one large dish to pass around the table, or in individual ramekins to fancy it up. Either way, it’s cozy and comforting!

Southern Squash Casserole with Cornbread Crust #thanksgiving #southern #fall

When I was a little girl, we traveled cross-country every summer to visit my Grandma Montgomery in West Virginia. She was a sweet little woman who loved to garden and rock on her porch. She would sit outside watching us with a serene smile, as we played in her expansive yard under the trees.

Grandma Montgomery passed away when I was sixteen, but I still have loving memories of her kneeling in her garden covered with a floppy sun hat and a linen shirt, sleeves rolled up to her elbows… Or in her apron, cooking something comforting.

And always with that same smile of peaceful content.

Cheesy Southern Squash Casserole with Cornbread Crust #thanksgiving #southern #fallFind these dishes here.

There were several dishes she made, that I looked forward to every time we visited.

Some of her specialities were baked ham, creamed corn, green beans with bacon, homemade biscuits, and squash casserole.

Making Southern Squash Casserole with Cornbread Crust #thanksgiving #southern #fall

When Lt. Dan and I first moved to North Carolina, I made it my goal to learn southern cooking, like I remembered from my summer travels as a child.

Southern squash casserole was high on the list. I made a point to try it as often as possible, so I could figure out how to recreate this icon regional dish the way grandma used to make it.

How to Make Squash Casserole with Cornbread Crust #thanksgiving #southern #fall

Some southern cooks dice their yellow squash for squash casserole and some slice it thin, so it’s more of a “gratin” dish. Some use day-old bread as the thickening agent and some use crumbled crackers.

After trying many variations, I’ve come up with my own squash casserole recipe that reminds me of grandma’s recipe, yet with a tad more punch.

My squash casserole has a smooth creamy texture, because I pureed the squash and onions into a fine pulp, then added sour cream and sharp aged cheddar.

How to Make Southern Squash Casserole with Cornbread Crust #thanksgiving #southern #fall

I also took out all the filler ingredients to get down to the basics of thickening by adding Gold Medal Flour. I always trust the consistency of Gold Medal’s finely ground flour, and felt it was a much better platform to build on than old crackers or bread.

After adding some herbs and spices for kick, this creamy, cheesy, thick, and hearty squash casserole was a huge success. Each individual serving is sprinkled with cornbread crumbs, so the top toasts up golden and crispy.

Creamy Southern Squash Casserole with Cornbread Crust #thanksgiving #southern #fall

This is the perfect side dish for any hearty comforting meal… and would certainly warm some hearts at your Thanksgiving table this year.

I’m sure grandma would agree!

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Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Squash Casserole

Ingredients:

  • 3-4 yellow summer squash, roughly chopped (about 4 cups)
  • 1 large onion, peeled and chopped
  • 4 cloves garlic
  • 2 Tb. unsalted butter
  • 1 1/2 cup shredded aged cheddar (I used white cheddar)
  • 1/2 cup sour cream
  • 1/2 cup Gold Medal Flour
  • 1/4 cup corn meal
  • 1 tsp. sea salt
  • 1/4 tsp. ground pepper
  • 1/2 tsp. dried thyme
  • 1/8 tsp. cayenne pepper
  • 2 cornbread muffins, crumbled

Directions:

  1. Preheat the oven to 350 degrees F. Place 6 - 6 oz. ramekins on a baking sheet and set aside. Put the roughly chopped squash, onions and garlic in the food processor and pulse until finely ground into pulp.
  2. Place a medium skillet over medium-high heat and add the butter to the skillet. Pour the squash mixture into the skillet and sauté the squash pulp, stirring regularly, for 5 minutes to soften.
  3. Pour the cooked squash in a mixing bowl, then add the shredded cheese, sour cream, Gold Medal Flour, cornmeal, salt and spices. Mix well and spoon into the ramekins.
  4. Sprinkle the crumbled cornbread over the top of each ramekin, then place in the oven. Bake for 25-30 minutes, until the cornbread top is golden and the edges are bubbly. Serve warm. (If making ahead and refrigerating, bake for at least 45 minutes.)

Disclosure: This post is sponsored by Gold Medal Flour. All opinions are my own.

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30 Responses to “Cheesy Southern Squash Casserole”

  1. #
    1
    Jeanette | Jeanette's Healthy Living — November 25, 2013 @ 6:35 am

    I love learning about regional specialties as well as ethnic food. One of my friends used to make a squash casserole similar to this but without the cornbread crumbles on top – beautiful!

    Reply

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    Tieghan — November 25, 2013 @ 7:53 am

    Your grandma sounds like she was the sweetest. I love reading the story behind this dish and I love the recipe!! Cheesy squash sounds so good!

    Reply

  3. #
    3
    Maria — November 25, 2013 @ 7:53 am

    Great side for Thanksgiving!

    Reply

  4. #
    4
    Aimee — November 25, 2013 @ 8:07 am

    Looks delicious, Sommer.

    Reply

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    Laura @ laura's Culinary Adventures — November 25, 2013 @ 8:27 am

    I have never had this before. It looks delicious! I definately need to try it.

    Reply

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    Julie @ Table for Two — November 25, 2013 @ 8:48 am

    I love the cornbread crust on this!! Definitely need to put this on my weeknight menu sometime soon!

    Reply

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    Melanie @ Carmel Moments — November 25, 2013 @ 9:14 am

    Looks yummy girl! If it has southern in the title it has to be good. Love new ways to try squash. Pinned!

    Reply

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    Marian (Sweetopia) — November 25, 2013 @ 9:21 am

    Definitely cosy and comforting! Pinning to try later!

    Reply

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    Miss @ Miss in the Kitchen — November 25, 2013 @ 9:32 am

    I’ve never had anything like this, it sounds wonderful!

    Reply

  10. #
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    Kevin @ Closet Cooking — November 25, 2013 @ 9:51 am

    This casserole sounds really good! Love the crust!

    Reply

  11. #
    11
    Angie — November 25, 2013 @ 11:52 am

    A shrimp and squash casserole is actually the first casserole I ever made. I Love them and hadn’t made one in way too long!

    Reply

  12. #
    12
    Lauren @ Climbing Grier Mountain — November 25, 2013 @ 12:19 pm

    Oh, this is so getting actioned for the big Turkey Day!! Love!

    Reply

  13. #
    13
    Marti — November 25, 2013 @ 12:47 pm

    this looks delicious! can you please send me an invite to your pinterest board Edible Gifts. My board is http://www.pinterest.com/martic/boards/. Thank you!!
    Marti

    Reply

  14. #
    14
    Russell at chasingdelicious.com — November 25, 2013 @ 2:40 pm

    Another recipe I am just loving!

    Reply

  15. #
    15
    Stephanie @ Girl Versus Dough — November 25, 2013 @ 4:32 pm

    This sounds and looks like comfort in a bowl! Love!

    Reply

  16. #
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    Pamela @ Brooklyn Farm Girl — November 25, 2013 @ 5:51 pm

    Cheesy squash – girl, sign me up! Looks amazing!

    Reply

  17. #
    17
    marla — November 25, 2013 @ 7:57 pm

    Love that cornbread topping ~ Makes this casserole extra special!

    Reply

  18. #
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    Stephanie @ Eat. Drink. Love. — November 25, 2013 @ 8:25 pm

    This looks fantastic! Love that cornbread topping!

    Reply

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    Leigh s. — November 25, 2013 @ 8:27 pm

    This looks fantastic, born and raised in Georgia, this dish is always at our holiday dinner table. I love your variation but could you advise on cooking time if not done in ramekins, that’s not something I keep on hand but I have plenty of casserole dishes. Thanks!

    Reply

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    NANASCARIAV — November 25, 2013 @ 9:37 pm

    I think I’m going to have to change my menu from corn casserole to Squash casserole. Back to the store I go.

    Reply

  21. #
    21
    Laura (Tutti Dolci) — November 25, 2013 @ 10:49 pm

    So comforting, I love the cornbread crust!

    Reply

  22. #
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    Carolyn — November 26, 2013 @ 7:10 am

    ooo, yum, I love the idea of the summer squash in here and that makes it much lower carb for me too!

    Reply

  23. #
    23
    Rachel Cooks — November 26, 2013 @ 7:59 am

    This looks phenomenal! The cornbread crust is a perfect touch.

    Reply

  24. #
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    Jennie @themessybakerblog — November 26, 2013 @ 9:44 am

    This looks so good. And that crust–yum!

    Reply

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    Nutmeg Nanny — November 26, 2013 @ 1:54 pm

    These are mouth watering!! The cornbread crumble is perfection

    Reply

  26. #
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    Shari — November 26, 2013 @ 6:42 pm

    Scrumptious!!!

    xoxo ~ Shari
    http://www.pinkblotmom.com

    Reply

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    Jocelyn (Grandbaby Cakes) — November 27, 2013 @ 8:45 am

    This is a gorgeous cassarole. You just invented another way I can enjoy my favorite veggie squash.

    Reply

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    Shaina — November 27, 2013 @ 9:49 pm

    I’ve never had squash casserole, but I have frozen summer squash in my freezer, and now I know just what to do with it!

    Reply

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    A — November 27, 2013 @ 11:11 pm

    Wow, looks delicious! And something easy enough for me to do too :)

    Reply

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