Yellow Squash Souffle Recipe for When You Need “Easy”

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Sneak Peek: This Squash Souffle Recipe is a lightened-up version of a simple but delicious side dish served at one of my favorite restaurants. Combine fresh yellow or other summer squash with various colors of bell peppers, onions, eggs, seasoning, and bread crumbs.

Baked Yellow Squash  Casserole--ready to serve

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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. Not much–just enough to bring out the naturally sweet flavor inherent in summer squash.

My mother-in-law was on to something.

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Yes. 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 do it with green beans. Some do it with pie crust. Even gravy! No wonder many of us are addicted to sugar. Good grief!

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

To my readers in the North Texas area: This dish reminds me of the yellow squash casserole served at the Black-Eyed Pea restaurant.


Ingredients and common substitutions:

  • Onion: White or yellow onions with a mild flavor work best. If you don’t like to chop fresh onions, use frozen onions.
  • Bell Peppers: I love to use red and orange bell peppers. Green bell peppers are fine if you like the slightly bitter flavor. Yellow peppers don’t show up well next to yellow squash which is OK, but more color makes a more appetizing dish.
  • Butter: Any kind of butter or margarine will suffice. I haven’t tried vegetable oil in place of butter, but I suspect it would also work.
  • Yellow Squash: Look for small to medium-sized squash. When they get too large, squash is not as tender or flavorful. I’ve tried this recipe with a combination of zucchini, yellow squash, and red peppers. It’s gorgeous and tasty. Crookneck squash and pattypans are also good substitutes for yellow squash.
  • Eggs: The recipe is designed for large eggs.
  • Bread Crumbs: Use Panko or dried bread crumbs. I prefer to make my own bread crumbs so they will be as fresh as possible. Bread crumbs take the place of flour like you would use when making a traditional souffle.
  • Salt: Any kind of salt is acceptable.
  • Sugar: Granulated sugar is my secret trick with this recipe. Optional!
  • Pepper: Use freshly ground pepper, if possible. This souffle recipe is mild in general so the pepper brings it to life.

📌Kitchen secrets📌:

  • 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 completely. Otherwise, the casserole will need to be baked longer than expected so it won’t be mushy.
  • Although this is not a traditional souffle with a cream sauce and whipped egg whites, the eggs in this recipe will cause this casserole to rise up like a standard souffle when it’s cooked through…and fall like one, too. Expect it as the casserole cools.

How to assemble Yellow Squash Souffle:

Cutting up yellow squash
Wash and cut yellow squash into chunks. There is no need to peel the squash. (Ugh. Ignore the zucchini.)
Cooking squash and peppers
Place chopped onions and peppers into a 2-quart microwave-safe bowl. Microwave for about 3 minutes on HIGH until soft. Then add raw squash, butter, salt, and pepper.
cooked yellow squash and peppers
Cover and microwave on HIGH for 6-10 minutes or until completely soft. Drain. Press and mash on the squash to squeeze out more moisture and drain again.
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. (One of the qualities of this recipe I appreciate the most is that I don’t have to separate the egg yolks from the egg whites.) Add to squash mixture.
Adding remaining ingredients
Add remaining ingredients, including bread crumbs.
Combining bread crumbs into cooked veggies.
Fold and stir the souffle mixture together. Fill greased individual oven-proof dishes or use a casserole dish instead. Sprinkle the top with pepper if desired.
Colorful Yellow Squash and Peppers Casserole-baked in small ramekin

FAQ about Squash Souffle:

Why is my squash casserole watery?

First, make sure the squash is completely cooked so it will release as much moisture as possible. Second, make sure you drain it well. Mash it to squeeze out as much water as possible, the same as you might do with spinach.

Do you peel yellow squash?

Yellow squash has a thin and tender skin. There is no need to peel it unless your squash has sustained an injury that you want to remove.

How do I know when this souffle is done?

Testing a souffle should be done carefully with a small paring knife. After you push the knife into the middle, it should come out clean.

What’s the difference between summer squash and yellow squash?

According to Kitchn.com, “The term summer squash encompasses many varieties of fresh squash harvested mostly in the summer months. These summer squash varieties include zucchini, many types of yellow summer squash, and pattypans.”

Yellow squash is my favorite of all the different types of summer squash so I have a collection of recipes for it. These Simple Squash Patties are so fun to eat and dip. If you prefer roasted veggies, check out this Roasted Yellow Squash with Parmesan. Those crispy slices are hard to quit eating!

Over to you: What food (that is not dessert) do you add a pinch of sugar to bring out the natural flavors?



If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula

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.
5 from 2 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Vegetables and Side Dishes
Servings 5 -6

Ingredients

  • ½ cup frozen chopped onion
  • 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 large eggs
  • ¾ cup panko or dried fresh bread crumbs
  • ½ teaspoon table or sea salt
  • 2 teaspoons granulated 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. Mash and press on the cooked vegetables to extract more water, then drain again.
  • 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˚ F. for 30 minutes.

Nutrition

Nutrition Facts
Baked Yellow Squash Soufflé
Serving Size
 
1
Amount per Serving
Calories
 
146
Calories from Fat 63
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Cholesterol
 
78
mg
26
%
Sodium
 
368
mg
16
%
Carbohydrates
 
16
g
5
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Vegetables and Side Dishes
Cuisine: American
Keywords: easy yellow squash recipe, fresh yellow squash, squash casserole recipes, yellow squash recipes
Like this recipe? Thanks for leaving a 5-star rating inside the recipe at the top! 🤩

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Recipe Rating




9 Comments

  1. 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!

  2. TheKitchenWitch says:

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

    1. Thanks for the pie crust recipe Mimi.

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

  4. 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.

    1. 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.

  5. Can you use frozen squash from the garden instead?

    1. Yes. You will want to drain it well, just like you would fresh squash.