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, and covered it in a sour cream sauce, 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.
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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.
Enjoy more casseroles!
More Squash Recipes
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Summer Squash Casserole
Ingredients
CASSEROLE
- 5 cups zucchini sliced into bite size pieces
- 5 cups yellow squash sliced into bite size pieces
- 2 cups fresh corn kernels
- ¾ cup vidalia onion diced
- 4 tablespoons butter
- 2 tablespoons chicken stock
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup parmesan cheese
- 2 tablespoons flour
COBBLER
- 4 ounces white cheddar cheese
- ¼ cup chives
- 3 cups flour
- 2 tablespoons baking powder
- ½ teaspoon salt
- ¾ cup butter cold, cut into pieces
- 1 ¼ cup buttermilk
Instructions
CASSEROLE
- Preheat oven to 400º and butter a 9 x 13 casserole dish.
- 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.
- Mix parmesan and flour together in a small bowl and add to cooled squash mixture. Empty into casserole dish.
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 peas. Drizzle buttermilk while continuing to pulse just until it comes together. Use a large ice cream scoop to scoop dough onto top of casserole.
- Bake at 400º for 15 minutes and then reduce to 350º and continue baking for 20-30 minutes until the squash is soft. Cover the top of cobbler with foil if biscuits begin to brown too much.
Barbara’s Tips + Notes
- Cover the biscuits with foil if they start to brown and are not cooked through.
- You can make this ahead of time, just let it come to room temperature before baking.
- For more buttery biscuits, brush melted butter over the top after removing from the oven.
- You can substitute vegetable broth for chicken broth to make this vegetarian.
Nutrition
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