This recipe makes great use of your summer squash.

Summer Squash Casserole

Yield 4 servings

This recipe is adapted from The Southern Junior League Cookbook: The Best Recipes from the Junior Leagues of the American South.


  • 3 cups cubed summer squash
  • 1/4 cup sour cream
  • 1 tablespoon melted butter
  • 1 tablespoon shredded cheddar
  • 1/2 teaspoon salt
  • 1/8 teaspoon paprika
  • 1 egg yolk, beaten
  • 1 tablespoon chopped chives
  • 2 tablespoons soft butter
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup dry bread crumbs


  • Saute squash in a buttered pan until tender. Set aside.
  • Mix the sour cream, melted butter, cheese, salt, and paprika in a small saucepan over medium low heat. Stir until the cheese melts.
  • Whisk in the egg yolk and the chopped chives. Add the squash.
  • Transfer to a buttered casserole dish, dot with soft butter, grated cheese, and the dry bread crumbs.
  • Bake in a preheated 350 degree oven until bubbly and browned on top, about 30 minutes.
  • Serve hot.
Cultivate to Plate brings garden cultivation and cooking together, sharing information on gardening through garden blog updates, and following the process from growing the seed or start up plant – to plating the dish with the harvests. If you have a garden question, send Renee a note via the contact page.