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
- 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
- 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.