Too Much Summer Squash in the Garden Baked Squash

READY IN: 1hr 20mins
Recipe by Darkhunter

Here's a great recipe for those squash choked gardens. Really simple to prepare. I'm not too fond of squash, but will eat this.

Top Review by showpugs

I do NOT like squash! It's just so bland and .... well, BLAND! But lemme tell you, I planted 8 squash plants and I have a TON of the stuff! I came across this recipe and thought, "What the heck? I'll try it!" ... boy am I ever glad I did! I didn't prepare very well, so had to substitute the Ritz crackers for the Townhouse Garlic and Herb "Flipsides" Pretzel Crackers. Either way, I know you can't go wrong with this recipe! It is SO yummy! I also don't like to measure things, so I just started mixing and it still turned out great ... so if I can make it I bet anyone can!!

Ingredients Nutrition

  • 1360.77 g summer squash
  • 118.29 ml chopped onion
  • 236.59 ml cracker crumb, Ritz divided
  • 2 eggs
  • 118.29 ml butter, divided
  • 14.79 ml sugar
  • salt & pepper


  1. Wash and cut up squash. Boil until tender.
  2. Drain thoroughly and mash slightly.
  3. Add all ingredients except 1/2 of butter and 1/2 of cracker crumbs to squash. Pour squash mixture into baking dish.
  4. Mix remaining butter and crumbs. Sprinkle over top.
  5. Bake at 375 degrees F for about 1 hour or until brown on top.

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