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Cheesy Baked Squash recipe

Cheesy Baked Squash recipe

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  • Recipes
  • Dish type
  • Side dish

A simply delicious squash recipe. Serve as a side dish with chicken, beef or pork.

252 people made this

IngredientsServes: 2

  • 1 acorn squash, halved and seeded
  • 50g butter
  • 125g celery, diced
  • 160g onion, finely chopped
  • 125g fresh mushrooms, sliced
  • 1/8 teaspoon salt
  • 1 pinch ground black pepper
  • 1 teaspoon chopped parsley
  • 60g grated Cheddar cheese

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Preheat oven to 180 C / Gas 4.
  2. Place squash cut side down in a glass dish. Cook in microwave for 20 minutes on HIGH, until almost tender.
  3. In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. Stir in mushrooms; cook 2 to 3 minutes more. Sprinkle with salt, pepper and parsley. Divide mixture in half, spoon into the squash and cover.
  4. Cook 15 minutes in the preheated 180 C / Gas 4 oven. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles.


If acorn squash is unavailable, use butternut squash instead.

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Reviews & ratingsAverage global rating:(268)

Reviews in English (209)

by naples34102

Add my husband to the bunch who hate squash but liked this. I guess the appeal for them must be that the squash is kind of "diluted" or tamed by the other vegetables. Whatever the reason, we both enjoyed this a lot. No changes other than to add a little minced garlic to the sauteed vegetables, and it was fine as is. Sometimes simple flavors are nice in their own right without a lot of additional herbs and spices.-22 Feb 2008

by RANCHGIRL_59714

Oh my, oh WOW, and HOLY COW! Made this last night, and my BF ate an ENTIRE SQUASH!!! He loved it so much he didn't hardly touch the main dish, which was one of his faves. Omitted the butter, started with 4 slices thichk cut bacon (cut into pieces) and sauteed veggies in the grease, used a little less onion and a little more mushrooms, and added a bit more salt. As another reviewer noted, had MORE than enough filling, but I just heaped 'er in!! This was a fantastic recipe!!!-27 Sep 2005

by kristen m

Delicious. Go heavy on the celery and mushrooms so that you get some in every bite. **update- I made this again with sauteed apples and onions as a filling (with the cheese) instead of celery and mushrooms... so good, and actually pretty filling!-09 Jul 2006

Cheesy Baked Butternut Squash

If you love autumn as much as I do, you&rsquore certainly familiar with this delicious snack: baked pumpkin. More specifically, baked butternut squash.

Here in Romania, butternut squash is called dovleac placintar, which literally refers to the type of sweeter pumpkin used when baking pies. Because butternut squash is so sweet and creamy in texture, it makes for a wonderful snack on its own, but can also be added to various meals which I&rsquom going to talk about in a bit.

Butternut squash is a type of winter squash that grows on a vine. Its taste is highly similar to that of a pumpkin, which is why you can substitute the two in almost any recipe you can think of. Although its name suggests it should be eaten raw, squash coming from the Narragansett word askutasquash, eating this type of fruit uncooked is fairly uncommon.

Once roasted, it also becomes sweeter and tastier, which allows for it to be used in a variety of dishes, ranging from dessert to savory. Its seeds are also edible, either raw or roasted, and they&rsquore incredibly nutritious, too. They can also be pressed into an oil that can then be used for cooking or salads. So, all in all, a super versatile fruit.

Speaking of fruit, I think I should mention that here in Romania, it&rsquos viewed more like a fruit than a vegetable, and for good reason: biologically speaking, butternut squash is, indeed, a fruit. However, from what I&rsquove noticed in the rest of the world, it&rsquos more commonly used as a vegetable.

Be it a fruit or a veggie, two things can be said with certainty: butternut squash is delicious and super nutritious. It packs a punch of vitamins, minerals, fiber, and antioxidants, making it a great addition to anyone&rsquos diet. It&rsquos full of vitamin A, providing more than 450% of the recommended amount in only half a cup of cooked produce. As with all orangey vegetables, it&rsquos also rich in beta-carotene, and, as with all vegetables, it&rsquos abundant in other vitamins, such as C and E.

Moreover, butternut squash is high in important minerals such as magnesium, potassium, and manganese, which play hugely important roles in our bone health. It had also been shown to be super effective at protecting against heart disease, thanks to its high antioxidant content. It&rsquos important that our diet is full of antioxidant food, as they may protect against mental decline! 🙂

So I think you can see for yourself why adding butternut squash to your diet is an excellent idea. One easy way to do this is by baking a huge tray of cheesy baked butternut squash at the end of the week, or whenever you have the time, then saving it for the days ahead.

I sometimes like preparing a huge stack, then freezing it so I always have it on hand, because it freezes super well. Baked butternut squash is a versatile ingredient that you can then pair with a wide array of foods, from sweet to spicy. Just to give you a few ideas: you can eat it as is, as a snack or side dish.

You can top salads with it for a boost of fiber and deliciousness (I always like mixing fresh and baked veggies in my salads they make for varied texture, which is always a plus). You can puree it and make sauces and soups.

Here&rsquos an idea: For a more decadent dessert, you can cook it in half, caramelize it, then sprinkle it with brown sugar. Add a generous dollop of whipped cream and cinnamon and I promise you won&rsquot even miss that unhealthy chocolate bar at 4 in the afternoon. You can even bake cubes to caramelized perfection, then add it on top of porridges or overnight oats. Drizzle a bit of honey or agave on top&hellip perfection. Or save some cooked pieces and add them to morning smoothies.

You probably got the idea by now. Butternut squash is a super healthy and versatile ingredient &ndash probably more versatile than you are used to. I think we should use this delicious fruit/vegetable/whatever it might be to its full potential, while it&rsquos in season, it&rsquos affordable and we can find it everywhere! 🙂

I hope you&rsquoll try baking some butternut squash this week. And if you can think of another creative and fun way to use it in cooking, don&rsquot hesitate to share it with me!

How to Make Cheesy Zucchini and Squash Bake:

The hardest part about this recipe is slicing the zucchini and squash, which only takes a couple of minutes. In other words, it’s super easy to make and you will be so happy you did.

In a large bowl, combine zucchini, squash, onion, Italian seasoning, garlic powder and cheddar cheese in a large bowl until well combined.

Season with salt and pepper, as desired. I usually just sprinkle a little of each on top.

I know it seems strange not tossing the vegetables in olive oil, but because the zucchini contains so much water you won’t need it.

If you follow the recipe directions, this will come out perfect every time!

Spread the zucchini and squash mixture in an 8吆-inch baking dish that’s been sprayed with nonstick cooking spray.

Place pan in the oven and bake at 350 degrees F, uncovered, for 25-30 minutes or until zucchini is tender.

Remove baking dish from the oven, sprinkle Parmesan cheese on top and return to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.

That’s it! I told you it was easy.

You could always adapt this recipe to fit the likes and dislikes of your family. Whether that means changing up the seasonings, adding more or less cheese, or throwing in some mushrooms or other vegetables.


Step 1

Place racks in upper and lower thirds of oven preheat to 400°. Butter a 13x9" baking dish and arrange squash in dish. Heat 2 Tbsp. butter in a large high-sided skillet over medium. Add onion, garlic, and ½ tsp. salt and cook, stirring often, until onion is softened and starting to turn golden brown, 8–10 minutes. Stir in kale, red pepper flakes, and 1 Tbsp. thyme and cook, stirring, 1 minute. Using tongs, scatter onion mixture over squash, making sure to get it into all the crevices.

Step 2

Combine cream, three quarters of Parmesan, and 1½ tsp. kosher salt in skillet (no need to wipe out) and cook, stirring, until hot but not simmering, about 3 minutes. Carefully pour over squash, using tongs to turn squash to coat evenly. Cover tightly with foil, transfer to lower rack of oven, and bake until squash is just shy of tender, 25–30 minutes. Remove foil and continue to cook until cream is thickened and no longer liquid-y and squash is very tender, 18–22 minutes.

Step 3

Meanwhile, wipe out skillet and melt remaining 3 Tbsp. butter in skillet over medium heat. Add bread and remaining ¼ tsp. salt toss to coat. Transfer to top rack in oven and bake, stirring once or twice, until golden brown and crisp, 14–16 minutes. Let cool.

Step 4

Heat broiler. Scatter breadcrumbs over gratin, crushing into smaller pieces as you go, then top with remaining Parmesan. Transfer gratin to top rack and broil until bubbling and browned at the edges, about 3 minutes. Top with a few thyme sprigs to serve.

How would you rate Cheesy Winter Squash Gratin?

This was a very good dish and the recipe was pretty easy to follow. I followed almost exactly. I just would like something to cut the sweetness and richness a little more. Because of that I think it should only be a side. I tried adding lemon juice to but it wasn't enough. Overall a great dish

Made this with acorn squash (from the store instead of the farmer's market), it was very beige. I also used fresh kale instead of frozen and could have used much more. The squash didn't seem to cook very evenly (despite having cut it fairly uniformly)--if I had to do it over, I may have stirred it half way thru before topping it. But, I probably won't have to do it over.

Tasted fine but the directions seemed really silly. Why “arrange” the squash in the pan and “scatter” the onion-kale mixture (but make sure it gets into the crevices), when you’re supposed to then pour the cream-Parmesan sauce over it all and then use tongs to distribute it evenly? It would make so much more sense to put all those components in a big old mixing bowl, toss them together and the pour into the baking dish. Also what does “just shy of tender” mean?

so delish. I made a non-dairy version with a mix of coconut cream, oat milk, and a little bit of cornstarch (vegan cheese too). Definitely great as a standalone dish or as a side. Bottom line: you gotta try this

This recipe was outstanding and a real crowd pleaser! I used ambercup squash and blanched fresh kale instead of frozen, but it was still great. The only hiccup was during the broiling step the dish wasn't under the broiler for even a minute when the bread crumbs caught fire! However, everybody thought it was still delicious after I extinguished it and turned off the smoke alarm. I'm definitely going to make this again only, next time, I won't be making it flambé style!

I absolutely loved the Cheesy Winter Squash Gratin! I used half Delicata and half Acorn Squash. It made so much that we have leftovers! Yay! It would be great for company. when it's safe to have company again in the future. Wouldn't change a thing.

All I had in the pantry was a big butternut squash which added some a great savory sweetness to the dish! I didn’t have enough parm so I added some grana padana and a bit of Gouda and it turned out great! I used half ciabatta and half multigrain loaf on top and I used so much , it was the best part! I loooove the crunchy top it the most exciting part, glad I have this recipe in my back pocket but im wondering if our beloved Molly Baz gave them this recipe before or after leaving

On a whim, topped with Romesco sauce. Delicious! Added even more to an already spectacular dish.

Absolutely delicious! I used cranberry walnut bread on top. So yummy. Could’ve added more kale.

Really good! I subbed in butternut, mozzarella, fresh kale, and used both whole wheat and country bread. It turned out great.

The grocery store had no dried or fresh thyme so. I browned some sausage to throw in. What can I say? It was delicious. I also cut back a bit on the cream and peeled my acorn squash.

This recipe was delicious! Definitely not dry for me, however I don't have a broiler so I skipped that step. Regardless, it was perfect. I will give 2 tips: 1) do NOT put any more salt that what is listed in the recipe. I won't say that it's salty as is, but even a tad bit more and it would be too much 2) whatever cheese you use (the recipe calls for parmesan) will dominate the flavors of the dish. I used Asiago cheese and it was delicious but definitely one of the more intense flavors behind the garlic.

So good! I didn't find it dry at all, but I did take it out from the broil after about 90 seconds as well since the bread started to burn. However after nearly 50 minutes in the oven, I think taking it out 90 seconds early was just fine. Will definitely make again!

This was DELICIOUS. I knew it would be yummy because I love winter squash but I didn't know it would be soo yummy. I would even double up on the kale next time.

Yeah I'm sure you're used to pulling things out after 90 seconds, Adam from Vancouver.

Cheesy Keto Twice-Baked Spaghetti Squash

Preheat oven to 400 degrees. Use a fork to poke a few holes around the spaghetti squash. Place in the microwave for a minute to soften a bit.

On a cutting board, cut the end of squash off, then cut in half lengthwise. Scoop the seeds and pulp out using a spoon, and coat the inside with olive oil.

Place the squash on a baking sheet with the insides facing down. Bake in in the oven for about 45 minutes or until soft.

Let cool for a bit, and then use a fork to remove all the strands of spaghetti squash into a mixing bowl. Combine both cheeses into a small dish, and add HALF the cheese mixture to the bowl with squash. Also add salt, pepper, onion powder, butter, minced garlic, and fresh thyme, and stir all to combine.

Place the spaghetti squash mixture back into the skins on a baking sheet pan. Top with the remaining half of the cheese. Place back in the oven and broil for 5-6 minutes until the cheese is melted and slightly browned. Enjoy warm.

Nutrition Information

Yield: 6 servings, Serving Size: about 1/2 cup
Amount Per Serving: 173 Calories | 12g Fat | 10g Total Carbs | 2g Fiber | 8g Net Carbs

You&rsquove gotta try baking it with two types of cheese, garlic, butter, and fresh herbs. It&rsquos seriously the BEST way I&rsquove ever served spaghetti squash!

I know it&rsquos a popular keto-friendly veggie, so this method of baking the squash, then scooping out all the strands, adding all the cheese and herbs, then putting it back to bake longer is so AWESOME &ndash and now I&rsquom a huge fan.

Cheese makes everything better!

Collin got me hooked on Pecorino Romano, as it&rsquos her favorite cheese, and it&rsquos so delicious freshly grated. Feel free to substitute with Parmesan cheese. Fresh garlic, thyme, and butter throw this squash over-the-top delish! It gives it such a savory flavor that I prefer (compared to the sweeter taste of plain spaghetti squash).

Spaghetti squash is EASY to bake.

Don&rsquot let the size and longer bake time discourage you. You&rsquoll cut the squash in half lengthwise, and scoop out all the seeds and pulp. (I used a serrated grapefruit spoon for ease.) Then it goes in the oven for about 45 minutes, so the inside becomes soft enough to pull tender strands from. You&rsquoll know that the squash is ready because the shell will be soft to the touch.

Scoop out the strands into a mixing bowl, add all the goodies to it, then place it back into the shells of the squash topped with more cheese. That goes back into the oven, the cheese gets bubbly and melted, and it will taste like spaghetti squash HEAVEN!

Hip Tip: Want to up the protein? Throw in some cooked shredded chicken if desired.

Cheesy Butternut Squash Spirals Bake

Cook the Green Giant® Veggie Spirals® Butternut Squash or Little Green Sprout’s Organics by Green Giant™ Veggie Spirals Butternut Squash according to package directions, drain and keep warm.

Preheat a medium nonstick sauce pot over medium heat. Add the butter and let melt. Whisk in the flour and stir rapidly until a paste-like consistency is formed. Continuing stirring about 1 minute.

Add the milk and quickly whisk in until the sauce has a smooth consistency. Stir occasionally until slightly thickened, about 4 minutes.

Fold in the salt and cheese and stir until cheese has completely melted.

In a large bowl mix together the cooked beef, cheese sauce, and warm butternut spirals until everything is well coated.

Pour mixture into a pre-greased oven proof dish (2.2 quart or 7”x9” dish) and top with breadcrumbs.

Place in the oven until mixture is bubbling and breadcrumbs begin to brown, about 15 minutes. Serve hot. Sprinkle with salt and pepper as desired.

Baked Cheesy Squash Casserole

Out of all the TaylorMade Market Daily Special dishes we made in the cafe, Baked Cheesy Squash Casserole was always the first to go. I had customers that would call just to see if it was available and ask to hold a side for them. I know I will probably receive some hate mail after some of you read the ingredients in this recipe. Butter, cheese, half-and-half—but man it’s worth every calorie.


  • 3 Tablespoons Olive Oil
  • 6 Medium Yellow Summer Squash, Diced
  • 1 Large Vidalia Onion, Diced
  • 2 teaspoons Sugar
  • 2 cups Cheddar Cheese, Shredded
  • ½ cups Breadcrumbs
  • 2 Eggs
  • 1 stick Butter
  • ½ cups Flour
  • 1 cup Half-and-Half Or Milk
  • Salt And Pepper, to taste
  • ½ cups Panko


Preheat the oven to 375ºF.

Heat the oil in a large skillet over medium heat. Saute the squash and onion with sugar until barely soft, approximately 5-7 minutes. Transfer to a bowl and add Cheddar, breadcrumbs and eggs. Stir to combine.

In the same pan you sautéed the squash, melt butter then add flour and cook 1 minute. Whisk in half-and-half (or milk) and cook another minute until smooth and thick. Add the roux to the squash mixture. Mix everything together. Add salt and pepper, to taste.

Pour into prepared casserole dish and top with panko. Bake for 20-25 minutes or until the top is golden and bubbly.

Cheesy Yellow Squash and Zucchini Casserole

That zucchini in your garden will be ready before you know it. One zucchini plant seems to produce about 1,459 zucchinis, so, if you’re like me, you’re probably looking for more recipes to use up all that zucchini and yellow squash! This recipe for cheesy yellow squash and zucchini casserole is definitely a new family favorite!

We are definitely enjoying our summer days around here now that elearning is over. Elearning definitely wasn’t as bad as I thought it would be. Thankfully our girls were fairly independent and completed most of the work by themselves. B took a FACS class second semester, so she made some recipes for extra credit and I gladly welcomed the chance to let someone else cook for me for a change!

Here’s a glimpse of what life has been like for us these past few weeks.

I started a new job in January…more on that later as I’m trying to gather my thoughts for a post on the job change. I left my assistant teaching position and started working for a family-owned design company in our town. I’m keeping the books (gasp! Never thought after keeping books for the farm that I would actually want to keep someone else’s books, but I LOVE it.) Thankfully, it’s only part-time and they are very understanding of family, so some days the girls go to work with me since COVID has definitely thrown a wrench in our schedule, just like everyone else’s. Jo is almost ready to be put on payroll! She may do a better job with Quickbooks than myself somedays!

We welcomed two snails into our home. Eleven (from Stranger things, I guess…I don’t watch the show) joined us in April when Jo found her while mushroom hunting. No mushrooms, but we found a snail! Otto was found by a friend’s pond. If we did our research correctly we think we have a male and female, so we’ll see what happens! Snails are my kind of pet because they are the easiest things to care for!

We’ve had some pretty amazing skies in the Midwest lately. With all that’s going on in the world right now, it definitely gives us a chance to pause and reflect! Oh! And we also finished planting! Whoohoo!

Now, back to the Cheesy Yellow Squash and Zucchini Casserole recipe. (Try to say that 5 times fast!)

Cheesy Yellow Squash and Zucchini Casserole

1 teaspoon onion powder (or 1/2 cup chopped yellow onion. I’ve made it both ways and prefer the onion powder)

1 10 3/4 oz can cream of chicken soup

1 Cup sharp shredded cheese

1 stick (1/2 Cup melted butter)

Begin by washing and chopping the squash and zucchini and place in a large bowl.

In a separate bowl, combine the cream of chicken soup, mayonnaise, egg, shredded cheese, onion powder, salt and pepper.

Pour this mixture over the squash and zucchini and stir until well coated.

Pour the mixture into a greased 9吉 pan. Next, crush the crackers and pour into a bowl. Melt butter and stir into crackers until coated. Pour the crackers evenly over the squash. Bake covered for 30 minutes, then remove the foil or cover and bake for an addition 15-20 minutes or until bubbly and golden brown.

Just look at that yummy topping! Seriously, the topping is the best part, so you can make more that the recipe calls for if you wish!

I would also like to try this over a campfire to add in that smokey flavor! I think I’m going to try it on our next camping trip!

  1. Preheat oven to 350 degrees F. Lightly spray a 9 x 13 inch baking pan with cooking spray or butter.
  2. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add zucchini, squash and onion. Sauté for 10 minutes or under tender. Add garlic and cook for another 2 minutes, remove from heat
  3. To make the butter breadcrumbs, in a small bowl, mix together melted butter and Ritz cracker crumbs. Set aside.
  4. In a large bowl, stir together corn, shredded cheese, cream cheese, Greek yogurt, eggs, milk, salt, pepper, 1/2 cup of parmesan cheese and 1/2 cup of the butter breadcrumb mixture. Stir in zucchini and squash mixture until all ingredients are combined.
  5. Spread mixture evenly onto prepared baking pan. Sprinkle the remaining butter breadcrumbs on top and bake uncovered for 45 to 50 minutes.

Cheesy Squash Bake

Here’s a recipe to use when you have a lot of squash in your garden. Enjoy!


  • 5 whole Small Yellow Squash, Sliced
  • 2 Tablespoons Olive Oil
  • ½ whole Onion, Chopped
  • ½ whole Green Pepper, Chopped
  • 1 whole Hot Pepper, Stem And Seeds Removed Then Chopped
  • 1 Tablespoon Minced Garlic
  • ½ teaspoons Seasoned Salt
  • ½ teaspoons Ground Black Pepper
  • 1 cup Saltine Crackers, Crushed
  • ¼ cups Butter, Melted
  • 1 Tablespoon Dried Parsley
  • 1 cup Cheddar Cheese, Shredded


Preheat oven to 350ºF. Spray an 8࡮ square baking dish with cooking spray. Lay all of the sliced squash on the bottom of the pan. Set aside.

Heat a small skillet over medium heat with the olive oil. When oil is hot add onion, green pepper, hot pepper and garlic and cook until tender. Remove from heat and spoon the onion mixture over the squash. Sprinkle with seasoned salt and pepper as desired.

In a small bowl, combine crushed saltines, butter and parsley. Mix well and sprinkle over vegetables. Sprinkle with shredded cheese. Bake for 20–25 minutes until cheese is melted and bubbly brown.

Cheesy Summer Squash and Zucchini Casserole

The combination of the squash/zucchini, crackers and butter is a match made in heaven. The top is buttery and crunchy and the inside of this casserole is cheesy goodness. The crushed crackers are added to the top of the squash and zucchini mixtures and THEN the melted butter is poured over the top!

This Cheesy Summer Squash and Zucchini Casserole is a great side for any grilled meat option, especially our Grilled Pork Steak and Easiest Grilled Chicken Ever.