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You are here: Home / Recipes and Cooking Tips / Scalloped Squash

Scalloped Squash

August 28, 2011 by Alea Milham 10 Comments

This post may contain affiliate links. Read our disclosure policy here.
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I have a couple of friends coming over this week and since I have so much squash I left them a message on Facebook telling them that they were required to take as much squash as they could carry when they leave. My daughter saw my Facebook status and said it was the best news she had read on Facebook all year.

To say my family is suffering from squash fatigue would be an understatement. I only planted 4 yellow squash seeds, but the plants are amazing prolific. Last night I picked a laundry basket full of squash and the basket was so heavy, I had to ask my 18 year old son to carry it in for me. My daughter has suggested that I could save the seeds from the squash and distribute them, thus ending world hunger.

Yesterday, I was pondering new ways to cook squash and asked on my Facebook page if scalloped squash sounded weird. I was wondering if the idea sounded as desperate as I felt. Sandy said “it sounds cheesy and gooey – never a bad thing”. I happened to read her comment as I was beginning to modify my scalloped potato recipe which is a good thing, because my scalloped potato recipe does not have cheese in it. I decided to add cheese and I am glad I did! My daughter described the scalloped squash as her favorite squash recipe to date.

Scalloped Squash

Yield: 6 – 8 servings

Prep Time: 10 minutes

Cooking Time: 40 minutes

Ingredients:

2 tablespoons butter ( or df margarine)

1/2 cup diced onions

2 cups milk ( or rice milk)

2 tablespoons corn starch

1 tablespoon parsley

1 teaspoon basil

1/4 teaspoon pepper

6 -8 cups squash, sliced 1/4 inch thick

1 medium onion, thinly sliced in rings

2 cups cheese

Directions:

Saute the 1/2 cup of diced onions in butter. Add milk, cornstarch, parsley, basil, and pepper. Cook over a medium flame, stirring constantly until thick and creamy.

Grease a large bowl. Layer 1 1/2 – 2 cups of squash, 1/4 of onion slices, 1/2 cup of white sauce, and 1/2 cup of cheese. Repeat layers.

Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake for 10 minutes or until cheese begins to brown.

Let sit for 5 – 10 minutes before serving.

This post is linked to Hearth and Soul Hop, Tempt My Tummy Tuesday, and Tasty Tuesday.

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Shari says

    August 26, 2018 at 5:13 pm

    Where I come from scalloped squash is actually the name of the squash. But I have two plants and lord help me they are loaded! This will be great to try! Ty!

    Reply
  2. Susan says

    June 21, 2018 at 7:39 am

    This looks great! Are the tablespoons of herbs fresh or dried?

    Reply
  3. Patricia Barkoukis says

    September 14, 2017 at 10:44 am

    I just made this to bake tonight for dinner. Thanks!

    Reply
  4. Jane says

    August 31, 2011 at 8:08 am

    This looks and sounds yummy! Thanks for sharing and for hosting today.

    Jane
    frugalfineliving.com
    Join us on Facebook!

    Reply
  5. Tami says

    August 30, 2011 at 7:48 pm

    What a great idea! I only planted one zucchini plant and it is giving us quite a bit also. I could try using zucchini in place of summer squash….

    Reply
  6. Traci says

    August 30, 2011 at 10:59 am

    Thanks for sharing!

    Here’s my CHOCOLATE CARAMEL BAR recipe if you want a great dessert to take to functions!

    http://ordinaryinspirations.blogspot.com/2011/08/chocolate-caramel-gooey-bars.html

    Traci @ Ordinary Inspirations

    Reply
  7. Melynda@Moms Sunday Cafe says

    August 30, 2011 at 4:40 am

    We did not grow squash here, but this does look good! Thanks for sharing with the Hearth and Soul!

    Reply
  8. Miriam says

    August 29, 2011 at 9:41 am

    Excellent idea! I’m making it tonight!!

    Reply
  9. Kitchen Belleicious says

    August 29, 2011 at 6:42 am

    How beautiful and rich and delicious. Never thought to do this before with squash but since it is like my favorite veggie I am doing it this week! No excuses!

    Reply
  10. April @ The 21st Century Housewife says

    August 29, 2011 at 3:02 am

    This is such a fantastic idea, Alea! I was wondering how you would get round the squash perhaps being a bit more watery than potatoes, but the corn starch is the perfect solution. I really like the sound of this, and what a great way of curing squash fatigue!

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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