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Baked Yellow Squash Soufflé Recipe

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.

Baked Yellow Squash  Casserole--ready to serve

Recipe Inspiration

My mother-in-law was on to something…

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.

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


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

    Yield: 5-6

    Baked Yellow Squash Soufflé

    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 degrees F.

    1. Place onion, peppers, and butter in bottom of 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
    2. 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.
    3. Drain off as much liquid as possible.
    4. 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.
    5. 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 to 1-1/2 quart oven-safe dish or individual dishes as pictured.
    6. Bake at 350 degrees F. for 30 minutes.

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    Nutrition Information:

    Yield:

    6

    Serving Size:

    1

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

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    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

    Sunday 24th of February 2019

    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

    Paula

    Thursday 9th of September 2010

    Thanks for the pie crust recipe Mimi.

    TheKitchenWitch

    Wednesday 8th of September 2010

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

    Debbie

    Wednesday 8th of September 2010

    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!