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.
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.
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
Good news! You don’t have to peel this squash. The skin has great color to a meal and has its own nutrients plus the skin helps the vegetables hold together better as it cooks.
A cobbler is a deep dish most known for fruit but also savory dishes, that has thick dropped biscuit dough on baked on top.
Yes, you can. However, you do not need to create more dishes, it’s very easy to bake together with this casserole.
You can make this ahead of time and refrigerate until ready to bake.
Enjoy more casseroles!
More Squash Recipes
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Summer Squash 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
- 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
- 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.
- 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.
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