Aunt Fanny's Baked Yellow Squash

Introduction

Aunt Fanny’s Baked Yellow Squash is a cherished Southern classic that brings the comfort of home-cooked meals to the table with every golden, crispy bite. This delightful side dish is especially popular during the summer months when yellow squash is in abundance. Its creamy, savory interior combined with a crunchy breadcrumb topping makes it a favorite at family gatherings, potlucks, and holiday feasts. Deeply rooted in Southern tradition, Aunt Fanny’s recipe has stood the test of time, offering both flavor and nostalgia in each serving.

Time

Preparation Time: 20 minutes
Baking Time: 30–40 minutes
Total Time: Approximately 1 hour

Needed Equipment

Cutting board and sharp knife
Skillet
Mixing bowls
Wooden spoon or spatula
Measuring cups and spoons
Greased baking dish (9×13 inch recommended)
Oven (preheated to 350°F / 175°C)

Serving Size

Serves 6 people

Difficulty Level

Easy

Allergen Information

Contains dairy (butter, optional Parmesan cheese)
Contains gluten (breadcrumb or cracker crumb topping)
Can be modified to be gluten-free and dairy-free

Dietary Preference

Vegetarian (if cheese is used with vegetarian rennet)
Can be adapted for gluten-free and dairy-free diets

Course

Side Dish

Cuisine

Southern American

Ingredients

Ingredient	Quantity
Yellow squash	4 cups, sliced into rounds or half-moons
Onion (sweet, e.g., Vidalia)	1 large, sliced thin
Butter	4 tbsp (2 for sautéing, 2 for topping)
Salt	1 tsp (adjust to taste)
Black pepper	1/2 tsp
Garlic powder (optional)	1/2 tsp
Paprika (optional)	1/2 tsp
Cracker or breadcrumb crumbs	1 cup
Grated Parmesan cheese (optional)	1/4 cup

Instructions

Prep the Squash: Rinse the yellow squash thoroughly, trim the ends, and slice into uniform rounds or half-moons. Set aside.
Sauté the Onions: Melt 2 tablespoons of butter in a skillet over medium heat. Add the sliced onions and cook until translucent and fragrant, about 5–7 minutes.
Combine: In a large mixing bowl, combine the sliced squash and sautéed onions. Add salt, pepper, and optional seasonings such as garlic powder or paprika. Mix gently.
Layer the Dish: Transfer the squash and onion mixture to a greased 9×13-inch baking dish, spreading it evenly.
Prepare the Topping: In a separate bowl, mix the crumbs with the remaining 2 tablespoons of melted butter. Add Parmesan cheese if using.
Top and Bake: Sprinkle the breadcrumb topping evenly over the squash. Place the baking dish in the preheated oven.
Bake: Bake at 350°F (175°C) for 30–40 minutes, or until the top is golden brown and the squash is tender.
Serve: Let the casserole sit for a few minutes before serving warm.

Preparation Tips

For added depth of flavor, consider roasting the squash slices briefly before mixing.
A mix of yellow squash and zucchini can add visual appeal.
To reduce moisture, salt the squash slices lightly and let them sit for 10 minutes before patting dry.

Nutritional Information

Nutrient	Approx. Amount per Serving
Calories	120–150 kcal
Total Fat	6–8 g
Saturated Fat	3–4 g
Cholesterol	10–15 mg
Sodium	250–350 mg
Carbohydrates	15–20 g
Dietary Fiber	2–3 g
Sugars	3–5 g
Protein	3–4 g
Vitamin A	15% DV
Vitamin C	25% DV
Potassium	300 mg

Tips and Tricks

Use fresh squash for the best texture.
Whole grain breadcrumbs can boost fiber content.
Add a sprinkle of red pepper flakes for a mild kick.
Swap out Parmesan for cheddar or vegan cheese to suit your taste.

Add-ons

Diced bell peppers for color and sweetness
Chopped fresh herbs like parsley or thyme
A handful of cooked bacon crumbles for a savory twist

Side Dishes

Fried chicken or baked chicken
Southern cornbread
Collard greens or green beans
Mashed potatoes or sweet potato casserole

Improvements

Replace crackers with panko breadcrumbs for an airier topping.
Try a touch of cream cheese or sour cream in the squash mix for creaminess.
Use shallots instead of onions for a milder taste.

Save and Store

Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
Reheat: Warm in a 350°F oven for 10–15 minutes or microwave individual portions.
Freeze: Can be frozen before baking; thaw overnight and bake as directed.

FAQ

Q: Can I make this dish vegan?
A: Yes! Use plant-based butter and a dairy-free cheese or omit cheese altogether.

Q: Can I use zucchini instead of yellow squash?
A: Absolutely. Zucchini can be used alone or with yellow squash.

Q: How do I prevent it from getting watery?
A: Lightly salt the squash slices and let them sit for 10 minutes, then blot with paper towels to draw out excess moisture.

Q: Is it okay to make this a day ahead?
A: Yes, assemble the dish, cover it tightly, and refrigerate. Bake just before serving.

Conclusion

Aunt Fanny’s Baked Yellow Squash is more than just a side dish—it’s a warm, nostalgic bite of Southern heritage. With its simple ingredients and heartwarming flavors, it’s perfect for casual family dinners and festive gatherings alike. This recipe offers room for creative twists while staying true to its roots. Enjoy the rich taste and vibrant texture of this Southern staple any time of year.