Tacky squash casserole is a traditional facet dish that’s excellent for utilizing your summer season harvest, but additionally a wonderful addition to any vacation meal. With its creamy sauce and toasty breadcrumb topping, it’s all the time a success!
Not like hashbrown breakfast casserole and inexperienced bean casserole, squash casserole is usually a little bit difficult. Whereas it’s easy to make, numerous recipes go away you with a soggy, bland casserole. This squash casserole recipe received’t allow you to down, pals!
It’s obtained a good looking, creamy sauce that’s filled with flavour due to the addition of vegan cheese, bitter cream, mayo, and herbs. Plus, I’ve a trick or two to maintain the squash from releasing moisture into the sauce and making it watery.
Why You’ll Love This Squash Casserole Recipe
Wealthy and creamy—not soggy! By cooking the squash upfront and draining out extra moisture, this casserole stays completely creamy. Slightly little bit of cornstarch within the sauce helps too!
The right mix of herbs and cheese. The addition of thyme provides a pop of flavour and freshness to the dish, whereas the mixture of cheese and creamy sauce provides richness and depth. We’ve obtained layers of flavour right here!
Versatile sufficient for any event. Whereas this casserole is improbable for utilizing up squash in the summertime, it’s obtained that creamy-cheesy high quality everybody loves in a vacation facet dish. It’s additionally straightforward sufficient to make for a weeknight!
Notes on Components
Scroll all the way down to the recipe card to seek out the ingredient portions and recipe directions.
Olive oil
Summer time squash – Yellow summer season squash is the traditional selection, nevertheless it’s interchangeable with zucchini and heirloom squash. Be happy to make use of a range!
Vidalia onion – Or one other candy onion selection, like Walla Walla.
Kosher salt and black pepper
Garlic – For a extra garlicky flavour, you may add a second clove.
Thyme – Contemporary offers you one of the best flavour, but when it’s not an choice, you should utilize one-third the quantity of dried thyme.
Non-dairy milk – Make sure that it’s unflavoured and unsweetened.
Cornstarch
Vegan bitter cream – I take advantage of store-bought, however you can even use selfmade vegan bitter cream.
Vegan mayonnaise – Use your go-to store-bought or selfmade vegan mayo.
Paprika – I take advantage of common candy paprika, however smoked paprika could be scrumptious.
Vegan shredded cheese – Cheddar is my favorite for this recipe, however you should utilize one other selection in the event you like. Simply ensure it’s melter!
Vegan butter – Right here’s my vegan butter recipe, or use store-bought.
Breadcrumbs – Coarse selfmade breadcrumbs are my best choice, however panko can be improbable. I like to recommend avoiding the very high quality store-bought breadcrumbs, as they don’t add very a lot flavour or texture.
The way to Make Squash Casserole
Put together. Preheat your oven to 350ºF and coat a casserole dish with cooking spray.
Prepare dinner the squash. Add the olive oil to a skillet set over medium warmth; as soon as it’s shimmering, add the squash, onion, and salt. Prepare dinner till the squash softens, then stir within the garlic and thyme and cook dinner one other minute or two.
Drain. Switch the squash to a colander for five to 10 minutes to empty any extra moisture.
Make the sauce. Whisk the non-dairy milk and cornstarch in a big bowl, then whisk within the remaining salt, bitter cream, mayonnaise, black pepper and paprika. Fold within the squash and 1/2 cup of cheese.
Assemble. Switch the squash combination to the baking dish. Sprinkle the cheese on prime. Stir collectively the breadcrumbs and melted butter and add that to the highest as effectively.
Bake. Place the baking dish within the oven and bake for half-hour, or till the highest is golden brown and the sauce is effervescent up alongside the perimeters.
Suggestions and Variations
Drain the squash effectively. One of many keys to avoiding a soggy casserole is to make sure that your squash is correctly drained. Be affected person and let it sit within the colander for the complete 5 to 10 minutes to take away as a lot extra moisture as doable.
Use recent herbs when doable. Contemporary herbs present a way more vibrant taste in comparison with dried ones. Should you can, go for recent thyme.
Swap in a distinct herb. Rosemary or basil would even be improbable on this squash casserole.
Get a head begin. This casserole may be ready upfront and baked simply earlier than serving. Merely assemble the casserole, cowl it tightly, and refrigerate it for as much as a day. You may as well cook dinner and drain the zucchini and onions upfront after which make the sauce and assemble the subsequent day.
Strive one other topping. Cornflakes or crushed crackers would make tasty options to the breadcrumb topping.
What to Serve With Squash Casserole
I like serving this squash casserole with consolation meals dishes like vegan mac and cheese, vegan cornbread muffins, and BBQ tofu. Whereas these recipes are all plant-based, they’ll remind you of the meals you grew up consuming!
The way to Retailer Leftovers
Leftover squash casserole may be saved in an hermetic container within the fridge for as much as 3 days. You may reheat it in a 350ºF oven or heat up smaller parts within the microwave.
Can I Freeze This Recipe?
Sure, this squash casserole freezes effectively, though do notice that will probably be slightly extra watery the second time round. Place it in a freezer-safe container and retailer it for as much as 3 months. Thaw within the fridge, then reheat in accordance with the directions above.
Extra Vegan Facet Dishes
Squash Casserole
This tacky squash casserole recipe is a traditional facet dish with a wealthy, creamy sauce and toasty breadcrumb topping. It’s all the time a success!
Preheat the oven to 350ºF and spray a 2-quart casserole dish with nonstick cooking spray.
Add the olive oil to a big skillet over medium warmth.
Add the sliced squash, onion and 1 teaspoon salt to the oil and cook dinner, stirring incessantly, till the squash is barely softened. Add the garlic and thyme and cook dinner 1-2 minutes extra.
Take away the squash from warmth and place it in a colander to empty any extra moisture. Let it sit for 5-10 minutes.
Add the non-dairy milk and cornstarch to a big bowl. Whisk collectively till the cornstarch has dissolved.
Add the remaining 1⁄2 teaspoon salt, bitter cream, mayonnaise, black pepper and paprika to the milk. Whisk collectively till it’s a clean sauce.
Switch the drained squash to the bowl with the sauce. Add 1⁄2 cup of shredded cheese. Stir the whole lot collectively.
Unfold the greens into the ready baking dish. Cowl with remaining shredded cheese.
Mix the breadcrumbs and melted butter and sprinkle them excessive of the casserole.
Bake within the preheated oven for half-hour or till the topping is golden brown and the casserole is bubbly.
To freeze: Place the casserole in a freezer-safe container and retailer it for as much as 3 months. Thaw within the fridge, then reheat in accordance with the directions above.
Energy: 383kcal | Carbohydrates: 32g | Protein: 6g | Fats: 26g | Saturated Fats: 6g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 5g | Trans Fats: 0.02g | Sodium: 908mg | Potassium: 526mg | Fiber: 3g | Sugar: 8g | Vitamin A: 654IU | Vitamin C: 32mg | Calcium: 86mg | Iron: 2mg
