Beautiful yellow squash cooked in a cast-iron skillet with a light butter sauce then topped with a cheesy, crunchy crust is a southern tradition. Of course, cooking anything in cast iron is always good and when you add this new twist on a southern classic dish, you’ve got a match made in heaven.
I’m spending the week at the beach and brought my trusted cast-iron skillet with me along with a few other pieces of kitchen equipment. You might say I’m picky, but I like to think I’m smart … good equipment equals a better outcome with your special recipes. It’s worth packing up a few of your tools!
On the way down to the NC coast, I stopped at a farm stand and picked up some beautiful yellow squash. Actually, this bi-colored squash is called Zepher and is my absolute favorite. I love it grilled, sauteed, in a salad or in my version of a casserole. I lightened it up with a bit creamy sauce and about half the butter of normal squash casseroles. To make this dish even better, I stack the squash around the skillet so that more of the yummy topping and sauce can drip between each tender slice.
I added a simple topping of buttery breadcrumbs and Parmesan cheese then let the cast iron skillet do all the work. Squash casserole is a classic southern dish for summer and at holiday gatherings. This simple dish, that’s been a tradition on many tables over the years and is destined to become a favorite in your recipe box, too!
Squash Casserole in Cast Iron Skillet
Ingredients
- 2 tablespoons butter
- 4 - 5 cups squash - sliced
- 1/4 cup mayonnaise
- 2 tablespoons milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/3 cup Panko breadcrumbs
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 tablespoons Parmesan cheese
Instructions
- Heat oven to 375 degrees. Place cast iron skillet in oven to heat. When oven has come up to temp, take skillet out of oven and place 2 tablespoon of butter into pan. Place skillet back into oven for 3 minutes or until butter melts.
- Carefully place sliced squash in buttered skillet. In a small bow or cup, mix together mayonnaise and milk. Pour over squash. Sprinkle on salt, pepper, garlic powder and 1 tablespoon of Parmesan cheese. Cover skillet with tin foil and place in oven. Cook for 20 minutes.
- Melt butter in an oven proof dish. Add olive oil and Panko bread crumbs and mix. Set aside. Take skillet out of oven and remove foil. Sprinkle on buttered Panko crumbs and remaining Parmesan cheese. Place skillet back in oven, uncovered and cook an additional 10 minutes until topping is golden brown.
- Remove skillet from oven and let cook for 5 minutes before serving.
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I love squash casserole, Donya! I also LOVE using my cast iron to bake casseroles. This looks great!
Thanks Mary! Cast iron is the best, no doubt!
XO,
~Donya
What size iron skillet did you use?
I used a medium size skillet, about a 10 1/2 inches.
Thanks for stopping by.
XO,
Donya
What brand mayonnaise do you suggest using?
I use Hellman’s. Hope that helps!
Thanks for stopping by.
XO,
~Donya
While I’ve never been a fan of casseroles, I do enjoy an occasional one. This looks great, so I’ll be asking my wife to try this recipe. It might just make it to the Thanksgiving feast at my niece’s house. Thanks!
Wwwooooww! This was superb! I didn’t cover it…and used italian breadcrumbs. Thank u so much for sharing!
Oh my goodness, Heather! This makes me so happy. Sorry for the delay in replying…I’m trying to get the most out of summer. I love your comment and so happy you loved it!
XO,
~Donya
Only change I made was to use pork rind crumbles for the Panko.. Is that too Southern? haha Wonderful tasting dish!