Squash Casserole

How to Make Squash Casserole

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1. Heat the oven to 190°C / 375°F (170°C / 340°F fan). Grease a 23 x 33 cm baking dish.

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2. Bring a large pan of salted water to the boil. Add the squash and onion and cook for 6 minutes, until tender. Drain in a colander and press with the back of a spoon to squeeze out as much water as you can.

   Mark done Start 6 min timer

3. In a large bowl, mix the egg, soured cream, 200 g cheddar, 1 teaspoon of salt, pepper and cayenne. Fold in the drained squash and onion and spread the mixture in the dish.

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4. Mix the crushed crackers with the melted butter and the remaining 50 g of cheddar and scatter over the top.

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5. Bake for 30 minutes, until the top is golden and the filling is bubbling at the edges. Leave for 5 minutes before serving.

   Mark done Start 30 min timer

Tips for Making Squash Casserole

• Press the cooked squash hard in the colander. Any water left in it ends up in the dish, and the casserole will be wet.
• Leave the crackers in coarse crumbs. Crushing them to dust gives a paste, while chunky crumbs bake into a crisp, crunchy topping.
• Use a sharp, well-flavoured cheddar. The squash is mild and needs the cheese to carry the taste.

What to Serve with Squash Casserole

• Roast chicken
• Baked ham
• Green salad

Storing & Reheating Squash Casserole

Keeps in the fridge for up to 4 days. Reheat in a 180°C / 350°F (160°C fan) oven for 15 minutes so that the crumb topping crisps again. Freezes for up to 2 months.

Squash Casserole FAQ: Common Questions

Squash Casserole Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.