Baked Squash

READY IN: 40mins
Recipe by Caryn25

Old family favorite, been making it for years

Top Review by SweetSueAl

Reviewed for PAC Fall 2009. I chose this recipe because my DH wanted some yellow squash. I felt the directions were a little sketchy,however, as an experienced cook, I had no problem. Perhaps an inexperienced cook may be a little confused. I sliced the squash and onions in half moon shapes and simmered in water for about 20 minutes. I also used a tempering method when adding the eggs, because I was afraid I would get scrambled eggs if I mixed the hot mixture all at once. I also toasted the almonds a little for that extra pop of flavor. That said, my family (except my picky son) loved it. It's definately a great way to use the abudant summer squash.

Ingredients Nutrition

  • 2 lbs yellow squash
  • 2 large onions
  • 12 cup water
  • 13-12 cup melted butter
  • 2 teaspoons sugar
  • salt and pepper, to taste
  • 1 cup coarsely grated cheddar cheese
  • 13 cup slivered almonds
  • 2 eggs, beaten
  • cracker crumbs or breadcrumbs


  1. Take the squash and onions and cut them up and cook in 1/2 cup water until tender.
  2. Mix and taste, be sure the consistency is thick and wet. Spread butter and sprinkle cracker crumbs to liking across the top. Bake at 400 degrees for 25-30 min, or until lightly browned.

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