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.
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.
- 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:
More recipes for yellow squash lovers
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- 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
Preheat oven to 350 degrees F.
- 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
- 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 to 1-1/2 quart oven-safe dish or individual dishes as pictured.
- 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