Squash Casserole

Name: Squash Casserole
Total time: 1 h
Yield: 8 to 10 servings
Ingredients: 7 tablespoons unsalted butter, plus more for greasing the dish; 2 pounds yellow summer squash; 1 large onion, chopped; 1 large clove garlic, chopped; 1/2 red bell pepper, chopped; 1/2 green bell pepper, chopped; 1 jalapeño, seeded and chopped (optional); 4 slices plain white bread, toasted; 24 Ritz crackers, crushed finely in food processor; 1/2 pound sharp Cheddar, grated; 4 large eggs, beaten; 1/2 cup heavy cream; 1 teaspoon granulated sugar; 1 teaspoon kosher salt; 1/4 teaspoon ground cayenne

By Julia Reed

Updated April 26, 2024

Squash Casserole — Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.

Total Time: About 1 hour
Rating: 4(2,301)
Comments: Read comments

“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

7tablespoons unsalted butter, plus more for greasing the dish
2pounds yellow summer squash
1large onion, chopped
1large clove garlic, chopped
½red bell pepper, chopped
½green bell pepper, chopped
1jalapeño, seeded and chopped (optional)
4slices plain white bread, toasted
24Ritz crackers, crushed finely in food processor
½pound sharp Cheddar, grated
4large eggs, beaten
½cup heavy cream
1teaspoon granulated sugar
1teaspoon kosher salt
¼teaspoon ground cayenne

Ingredient Substitution Guide

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Preparation

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Step 1
Heat the oven to 350 degrees. Butter a 2½-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.
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.
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.

Ratings

4 out of 5

2,301 user ratings

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Comments

Elle7 years ago

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.

Rosie7 years ago

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

msgeorgia7 years ago

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.

Linda Schubert2 weeks ago

Half the cheese, half the eggs and use a dollop of sour cream instead of heavy cream. Don't puree squash, just mash a little when you stir ingredients. Used toasted panko.

SPS7 months ago

I followed the recipe…the texture was great. The flavor great. Food prep a little involved…but not bad with the food processor. The family loved it.

Florian11 months ago

It’s cool to use 21 squash in this, right? My weekly harvest has to go somewhere.

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