Savory Boston-Style Squash Casserole
Indulge in the comforting flavors of this Savory Boston-Style Squash Casserole, inspired by the beloved dish from Boston Market. This recipe features a delightful blend of zucchini and yellow squash, enhanced by the savory taste of sautéed onions and rich cheddar cheese. With a convenient corn muffin mix base, it's perfect for family gatherings or as a comforting weeknight dinner. The casserole can also be made ahead of time and frozen, ensuring that you have a delicious meal ready to bake whenever the craving strikes. You'll find yourself enjoying this delightful dish for years to come!
N/A
Servings
350
Calories
12
Ingredients
Ingredients
Zucchini
4.5 cups (diced)
Yellow Squash
4.5 cups (diced)
Yellow Onions
1.5 cups (chopped)
Jiffy Corn Muffin Mix
1 (6 oz) box (prepared as directed)
Butter
3/4 cup (melted)
Cheddar Cheese
8 oz (diced)
Chicken Bouillon Cubes
3 (crushed)
Garlic
1 tsp (minced)
Salt
1 tsp
Ground Pepper
1/2 tsp
Thyme
1/2 tsp
Parsley
1 tbsp (chopped)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Prepare the Jiffy corn muffin mix according to package directions. Once mixed, set aside to cool.
3
In a large saucepan, add diced zucchini and yellow squash, then pour in just enough water to cover the vegetables.
4
Cook on medium-low heat until the squash is tender, then remove from heat.
5
Drain the squash mixture, carefully reserving 1 cup of the cooking water for later use.
6
In the same saucepan, melt the butter over medium-low heat and sauté the chopped onions until they become translucent, about 5 minutes.
7
Stir in the salt, pepper, thyme, and parsley, mixing well.
8
Add the chicken bouillon cubes and minced garlic to the onion mixture, stirring until the cubes dissolve.
9
Incorporate the drained squash and diced cheddar cheese into the saucepan, stirring to combine all ingredients thoroughly.
10
Crumble the cooled corn muffin mix into the squash mixture, and add the reserved cup of cooking water, mixing until evenly combined.
11
Transfer the mixture into a greased 13x11-inch baking pan. If desired, you can split the mixture into two smaller pans for easier freezing.
12
At this point, you can freeze the casserole for later use. Simply thaw before baking.
13
Cover the casserole with aluminum foil and place it in the preheated oven.
14
Bake for 50-60 minutes, removing the foil during the last 20 minutes of baking to allow the top to brown slightly.
15
Once done, let it cool slightly before serving to enjoy its full flavor.
Nutrition Information
24.5g
Fat
28g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Boston-Style Squash Casserole?
It is a comforting baked dish inspired by Boston Market that features a blend of zucchini, yellow squash, cheddar cheese, and a corn muffin mix base.
What vegetables are required for this recipe?
The recipe calls for 4.5 cups of diced zucchini and 4.5 cups of diced yellow squash, along with 1.5 cups of chopped yellow onions.
What type of corn muffin mix should I use?
The recipe specifies using one 6 oz box of Jiffy corn muffin mix, prepared according to package directions.
What is the recommended oven temperature?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) before baking.
How long does the casserole need to bake?
The casserole should bake for a total of 50 to 60 minutes.
Should the casserole be covered while baking?
Yes, cover the casserole with aluminum foil for the first part of baking and remove it during the last 20 minutes to allow the top to brown.
Can I make this squash casserole ahead of time?
Yes, this recipe is designed to be made ahead of time and can be frozen before baking.
How do I freeze the casserole?
You can assemble the mixture in the baking pan, cover it, and freeze it. Thaw it completely before placing it in the oven to bake.
What type of cheese is used in this recipe?
The recipe uses 8 oz of diced cheddar cheese for a rich and savory flavor.
Why do I need to reserve the squash cooking water?
Reserving 1 cup of the cooking water is essential as it is mixed back into the casserole with the crumbled muffin mix to provide moisture.
How many calories are in a serving of this casserole?
Each serving contains approximately 350 calories.
How much butter is needed for this dish?
The recipe requires 3/4 cup of melted butter.
What size baking pan should I use?
A greased 13x11-inch baking pan is recommended for this recipe.
How should I prepare the corn muffin mix for the casserole?
Prepare the mix according to the package instructions, let it cool, and then crumble it into the squash mixture.
What seasonings are included in the recipe?
The casserole is seasoned with salt, ground pepper, thyme, parsley, chicken bouillon cubes, and minced garlic.
How do I cook the squash initially?
Place the diced zucchini and yellow squash in a saucepan with just enough water to cover them and cook on medium-low heat until tender.
How long should I sauté the onions?
Sauté the chopped onions in butter for about 5 minutes or until they become translucent.
Is this casserole considered a vegetarian dish?
While it is tagged as vegetarian, note that it contains chicken bouillon cubes; you may want to swap those for vegetable bouillon to make it strictly vegetarian.
What is the fat content per serving?
There are 24.5g of fat per serving.
How many carbohydrates are in one serving?
The dish contains 28g of carbohydrates per serving.
How much protein does this dish provide?
Each serving provides 7g of protein.
Can I use fresh herbs instead of dried?
Yes, you can use fresh herbs, though the recipe specifically lists amounts for thyme and chopped parsley.
How many bouillon cubes are used?
The recipe calls for 3 chicken bouillon cubes, which should be crushed and dissolved into the onion mixture.
Do I need to grease the pan?
Yes, you should use a greased baking pan to prevent the casserole from sticking.
Can I use two smaller pans instead of one large one?
Yes, splitting the mixture into two smaller pans is a great option, especially if you want to freeze one for later.
What is the primary flavor profile of this dish?
It is a savory and cheesy comfort food dish with a slight sweetness from the corn muffin mix.
Is there any garlic in the recipe?
Yes, the recipe includes 1 teaspoon of minced garlic.
How much total squash is needed?
You will need a total of 9 cups of diced squash (4.5 cups zucchini and 4.5 cups yellow squash).
How much salt is in the recipe?
The recipe calls for 1 teaspoon of salt.
Should I let the casserole cool before serving?
Yes, it is recommended to let the casserole cool slightly after baking to enjoy its full flavor profile.