I don’t know the Josh Miller who is apparently the recipe developer, but we seem to be kindred spirits. He was looking for a way to lighten up classic squash casserole while maximize the topping-to-squash ratio. He settled on a sheet pan version. Brilliant! His method not only dehydrates the squash somewhat, thereby concentrating the flavors, but it gives you way more surface area for cheese and Ritz cracker crumbs. I’m embarrassed I didn’t think of this first.
After reading through the recipe, I was excited to make it. But for whatever reason, Southern Living often seems to include unnecessary steps that serve only to dirty up more dishes. I’m against that. I really liked Mr. Miller’s approach, though, and the Baked Squash Gratin below is only slightly streamlined. I’ve also altered the portions and ingredients somewhat.
First, after making half a recipe to test it, I think Southern Living’s full recipe makes too much for many families. The eight servings in the original recipe is a lot, and they must’ve been really big ones. Mine made at least four generous servings–maybe six regular ones–so I stuck with that. (I do, however, endorse the step where he drains the squash on paper towels. Squash gives off SO much liquid.) Second, as much as I love spice, I’m not sure their full measure of cayenne pepper is called for here. I added only a quick dash, and I’m not sure that was necessary either, so I omitted it. I also left out fresh onion and peppers, and added onion power to the seasoning mix instead. I’ve never put other vegetables in squash casserole, and I’m not inclined to start now. Further, I didn’t grate the cheeses and mix them together in a bowl before strewing them around. I mean, why?
Finally, “Sheet Pan Squash Casserole” isn’t really squash casserole after all. It never was. It’s a classic French gratin–a layered dish of sliced vegetables, topped with crumbs and baked. Our version honors that, but is much simpler. Summer Squash Gratin is easy and delicious. Make it. You can thank me later.
Julia Child would be proud.
Summer Squash Gratin
Ingredients
- 1 lb. yellow squash in ¼'' slices
- 1 t. salt, plus more for sprinkling on squash to drain
- ½ t. black pepper
- ½ t. smoked paprika
- ½ t. onion powder
- ¼ t. garlic powder
- ½ cup shredded sharp cheddar cheese
- ¼ cup grated parmesan cheese
- 2-3 T olive oil, total
- ½ sleeve buttery crackers, crushed
Instructions
- Lay the squash slices in a single layer on paper towels. Sprinkle lightly with salt. Put a layer of paper towel on top. Allow to sit for 15 minutes. This step removes some of the moisture from the squash.
- Preheat the oven to 400°. Spray a 9x13 casserole dish with cooking spray.
- In a a small bowl, mix together 1 t. salt, pepper, smoked paprika, onion powder, and garlic powder.
- Put half the squash in the casserole dish in a single layer. Sprinkle with half the seasoning mixture, drizzle with a little olive oil, and add half the cheddar and half the parmesan. Repeat.
- Toss the cracker crumbs with another drizzle of olive oil. Scatter the crumbs on top of the casserole. Bake for 25 minutes or until the squash is tender and the crumbs are brown.
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