Name: Baked Yellow Squash Soufflé
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5
Cuisine: American
Ingredients: 1/2 cup frozen chopped onion; 1/3 cup frozen chopped red bell pepper (I buy fresh peppers, chop, and freeze); 2 tablespoons butter; 2 pounds yellow squash-cut in large chunks; 2 eggs; 3/4 cup panko or dried fresh bread crumbs; 1/2 teaspoon salt; 2 teaspoons sugar; Freshly ground pepper to taste

Preview: Baked Yellow Squash Soufflé is a recipe for a lightened-up version of a simple but delicious side dish served at one of my favorite restaurants. Combine fresh yellow squash with mixed colors of bell peppers, onions, eggs, seasoning, and bread crumbs.

A few years ago I watched my mother-in-law cook fresh yellow squash. She boiled, mashed, and drained, then added salt and pepper. What I saw next was an “aha moment.” She added a pinch of sugar and stirred. Not much–just enough to bring out the natural flavor of the squash.

My mother-in-law was on to something…

Actually, I’ve seen it before…

The “pinch-of-sugar-to-bring-out-the-flavor” trick, that is. My sister does it with salad greens. Grandma used to it with green beans. How about savory pie crust? Even gravy! No wonder so many of us are addicted to sugar. Good grief!

One of my favorite squash recipes comes from Helen Corbitt’s Cookbook. I’ve updated it a bit–and just like my mother-in-law, added a pinch of sugar.

This dish reminds me of the yellow squash casserole served at the Black-Eyed Pea restaurant for readers who live in the North Texas area.

Recipe tips

Although you can make this without a food processor, blender, or immersion blender, it saves time and your arm if you don’t have to do it by hand. Even so, a potato masher works sufficiently well.
Drain cooked squash well. Otherwise, the casserole will need to be baked longer than expected so it won’t be mushy.

How to assemble Yellow Squash Souffle:

Cutting up yellow squash — Wash and cut yellow squash in chunks. (Ugh. Ignore the zucchini.)

Cooking squash and peppers — Place chopped onions and peppers in a microwave-safe bowl. Microwave about 3 minutes on HIGH until soft. Then add squash, butter, salt, and pepper.

cooked yellow squash and peppers — Cover and microwave on HIGH 6-10 minutes or until completely soft.. Drain.

using immersion blender to mash squash — Use a food processor, potato masher or an immersion blender to chop squash and vegetables. This mixture can be slightly chunky.

mixing egg with immersion blender — Mix eggs well. Add to squash mixture.

Adding remaining ingredients — Add remaining ingredients including bread crumbs.

Combining bread crumbs into cooked veggies. — Fold mixture together and oven-proof dishes. Sprinkle top with pepper if desired.

Colorful Yellow Squash and Peppers Casserole-baked in small ramekin

More recipes for yellow squash lovers

Squash (Calabacitas) and Potatoes

Yellow squash, zucchini, peppers, and corn with cheese on top make the most delicious and colorful soft-taco filling ever.

Squash Patties

Miniature, savory, yellow squash pancakes

Roasted Yellow Squash with Parmesan

Thinly sliced yellow squash lightly coated with olive oil and sprinkled with Parmesan for a slightly crispy and flavorful veggie side dish

Spicy Green Chili, Corn, and Squash Dressing

This spicy Tex-Mex casserole combines crumbled cornbread, yellow squash, green chilies, corn and cheese into a comforting dressing-like dish. Serve with sausage or brisket. Yum!

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Hope to see you again soon!
Paula

p.s. Questions? Email me: paula at saladinajar.com.

Yield: 5-6

Baked Yellow Squash Soufflé

Fresh yellow squash makes a delicious but simple casserole similar to that served at Black-Eyed Pea restaurants in the South.

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

1/2 cup frozen chopped onion
1/3 cup frozen chopped red bell pepper (I buy fresh peppers, chop, and freeze)
2 tablespoons butter
2 pounds yellow squash-cut in large chunks
2 eggs
3/4 cup panko or dried fresh bread crumbs
1/2 teaspoon salt
2 teaspoons sugar
Freshly ground pepper to taste

Instructions

Preheat oven to 350˚ F.

Place onion, peppers, and butter in the bottom of a 2-quart glass batter bowl or similar size microwave-safe dish. Microwave on HIGH for 2-1/2 to 3 minutes until veggies are softened
Layer yellow squash on top of onion and red bell pepper. Cover and cook on HIGH in a microwave for 10 minutes or until veggies are completely cooked.
Drain off as much liquid as possible.
Pour cooked vegetables into a food processor, or use a potato masher or an immersion blender. Pulse about 5 times, rearranging squash with a spoon if necessary to get an even chop. The mixture should not be smooth--just slightly chunky.
Thoroughly mix eggs with a fork, whisk, or immersion blender. Add to squash along with bread crumbs, salt, sugar, and pepper. Fold ingredients together and pour into a well-greased 1-quart oven-safe dish or individual dishes as pictured.
Bake at 350 degrees F. for 30 minutes.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 151Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 41mgSodium: 320mgCarbohydrates: 22gFiber: 3gSugar: 8gProtein: 5g

Betty

Sunday 24th of February 2019

I don’t understand the onions and peppers being frozen. Can’t you just use fresh, or do you actually need it to be frozen?

Also, can you use zucchini in place of the yellow squash? It sounds fantastic! Can’t wait to make it.

Paula

Betty, No, the onions and peppers do not need to be frozen. Thanks for pointing that out. I just use them for convenience since I buy them on sale and freeze them myself. Haven't tried this with zucchini. If you do, let me know how it goes. Thanks so much for writing.

Edwin

Thursday 7th of October 2010

Sounds great!! We love squash!!! Thanks. 5 stars. Recommended you!

Mimi

Wednesday 8th of September 2010

I haven't heard of adding sugar to yellow squash before, but I'll be sure to do so next time I cook some. Actually I think I'm going to go buy some so I can try it.

This is the link to the pie crust recipe. http://mimis-kitchen.blogspot.com/2009/11/pear-pepper-pie.html Mimi

Thursday 9th of September 2010

Thanks for the pie crust recipe Mimi.

TheKitchenWitch

I'll bet this one is a lot healthier than the one at The Black Eyed Pea, too! I'm trying this!

Debbie

Love the squash casserole. My dad made one that was wonderful as well. I wish I would think more about adjusting recipes to smaller amounts. Your servings listed though may be just right for our family of 2 now. ( with a few leftovers.) Amd use of the micorwave is great!