Thanksgiving Squash Casserole

Margie Bruner

by: Margie Bruner, owner of Glory Kitchen
instagram: @glorykitchen

I like to change up our recipes a bit each Thanksgiving just to keep things interesting, however, I do have one exception – it is never a true Thanksgiving without serving this squash casserole. It is my boys’ very favorite and they ask for it every year.  Using both yellow squash and zucchini, it is prepared rather rustically and after making it over and over for so many years, I actually prefer to make it without following the exact details of the recipe.  Once I gather the ingredients and review their proportions, the process just becomes a bit of this, and a bit of that.  It may turn out slightly different each time but it always has that wonderful, satisfying casserole effect – just plain squash goodness.  And because it is made mostly of veggies, you don’t feel guilty going back for seconds or thirds.  The only problem is we rarely have leftovers.  I hope this simple squash casserole becomes one of your family favorites too.  Enjoy!

Thanksgiving Squash Casserole

Yield: 8-10 servings

Ingredients

  • Cairo nut & spice mix
  • 3-4 yellow squash, sliced
  • 6-8 zucchini squash, sliced
  • 1-2 large sweet yellow onions, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 3 eggs, whisked
  • 1 cup panko bread crumbs
  • 2 pinches sugar
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • ¾ cup shredded parmesan cheese

Instructions

  1. Pre-heat oven to 350°. Prep & slice all the veggies. Chop the onion in a large, loose chop & set aside. Chop both the yellow squash & zucchini & set aside in a large bowl (I like to cut these in circles, rather rustically). Chop the garlic and set aside.
  2. In a separate bowl, measure out ½ cup of the panko bread crumbs (feel free to use regular bread crumbs, but not seasoned), add ¼ cup parmesan cheese, add 1 tablespoon of Cairo nut & spice mix, add 1 tablespoon olive oil. Using your hands, massage this mixture until it is well combined. This will be your bread crumb topping which goes on last. Set aside.
  3. In a large pot, sauté onion in 1 tablespoon olive oil until wilted and slightly brown. Add chopped garlic and brown both for about 3 minutes. Add both squashes, salt, pepper & pinch of sugar. Cook over a med - high heat until the veggies are slightly tender (keep them a bit firm because they will cook more in the oven). Remove from heat and let the squash cool.
  4. When slightly cooled, drain the excess liquid from squash in a colander. Pour the squash back into the large pot & mix in the whisked eggs, ½ cup bread crumbs and ½ cup parmesan cheese. Pour the entire squash mixture into a buttered 9 x 13 casserole dish. Cover with foil and place into a 350° oven for 30 minutes.
  5. After 30 minutes, remove the foil, top with the panko/parmesan/Cairo mixture and bake another 10-15 minutes or until the topping is lightly browned and toasted. Remove from oven and serve. *Can be prepared the day before and refrigerated. I would not bake until the day it is served and leave off the panko topping. Add the bread crumb topping the last 15 minutes of cooking - this will keep your topping nice and crunchy.

Thanksgiving Squash Casserole - Glory Kitchen
Thanksgiving Squash Casserole - Glory Kitchen
Thanksgiving Squash Casserole - Glory Kitchen
Thanksgiving Squash Casserole - Glory Kitchen
Thanksgiving Squash Casserole - Glory Kitchen
Thanksgiving Squash Casserole - Glory Kitchen
Thanksgiving Squash Casserole - Glory Kitchen
Thanksgiving Squash Casserole - Glory Kitchen