Summer Squash Casserole

When you have extra squash on hand, try making a summer squash casserole, Southern style. Topped with buttermilk biscuits it’s a vegetable casserole that even the kids will love.

It’s that time of year when we have more squash than we know what to do with.  I love it just steamed in the microwave, but that’s not my family’s preference. I’ve baked it in macaroni and cheese and grated it in a quiche, but I’m always struggling for ways to get them to eat more vegetables. Making it into a cobbler with biscuits on top was a winner. 

Everyone loves a cobbler even when there are vegetables underneath instead of fruit.  My gang gave it a try and actually liked it.  I mixed some onions and corn with the squash to change up the texture, and then added some cheesy buttermilk biscuits.

This is filling enough for a meal. If you’re vegetarian, you can leave out the chicken stock or use vegetable stock instead.  

Pro Tip: Make sure you cook the cobbler long enough for the biscuits in the center to be cooked through, you don’t want them to be doughy.

Why you’ll love summer squash casserole

• This casserole is full of fresh flavors that make a great main dish or a side
• The delicious homemade buttermilk biscuits really make this meal memorable
• Veggies will be enjoyed by the pickiest of eaters because they are covered with cheesey biscuits

What you’ll need

• Zucchini & Yellow squash – wash and dice your veggies into bite sized pieces
• Fresh corn kernels – if you have sweet corn on hand, just shave the kernels off and it’ll be better than anything in the freezer section
• Vidalia onion – this is a sweeter onion and is versatile in cooking and pairing up with squash
• Chicken stock – you can use stock or broth or substitute vegetable broth
• Lemon juice – just a little goes a long way
• Cheeses – parmesan and white cheddar cheese give a nice bite to the biscuits
• Chives – similar to a green onion, there is no white portion to the bottom of the onion but still have great flavor
• Butter cold – leave the butter for your biscuit dough in the fridge after you’ve measured so it stays cold
• Buttermilk – if you don’t have any buttermilk on hand, place one tablespoon of lemon juice in a measuring cup and fill it up to 1 cup, then let it sit 5+ minutes until it curdles
• Pantry staples – butter flour, baking powder, salt, pepper

How to make summer squash casserole

Step 1 – Casserole

In a large skillet add butter and saute onions over medium heat until soft. Increase the temperature to medium high and add squash, stirring for about 5 minutes. Add corn, chicken stock, lemon juice, salt and pepper. Reduce heat to medium and cook for 5 minutes stirring frequently. Let cool to room temperature.

Step 2

Mix parmesan and flour together in a small bowl and add to cooled squash mixture. Empty into casserole dish.

Step 3 – Biscuits

Add finely shredded cheese, chives flour, baking powder and salt to a food processor and pulse until combined. Add cold butter and pulse until the mixture resembles coarse crumbs. Drizzle buttermilk while continuing to pulse just until it comes together. Use a large ice cream scoop to scoop dough onto top of casserole.

Step 4

Bake at 400º for 15 minutes and then reduce to 350º and continue baking for 20-30 minutes until the squash is soft and the biscuits are golden brown.

FAQ’s and tips

Enjoy more casseroles!

More Squash Recipes

• Lemon Pasta with Summer Squash
• Stuffed Acorn Squash with Sausage and Apples
• Fruit and Nut Stuffed Acorn Squash

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