Summer calls for good, old-fashioned squash. That’s a given. But what ’bout good, old-fashioned squash in a new way? That’s Cheesy Squash Bake: crunchy, buttery cornflake topping, cheesy, sweet squash filling underneath, with notes of tanginess to bring out the most of the classic vegetable flavor. This Cheesy Squash Bake is simple and delicious. Sometimes, that’s all you need.
Ingredients
- 2 small yellow summer squash, sliced
- 1/4 cup onion, chopped
- 1/2 teaspoon salt, divided
- 1 large egg
- 1/4 cup mayonnaise
- 2 teaspoons sugar
- pepper, to taste
- 1/4 cup cheddar cheese, shredded
- 2 tablespoons cornflakes, crushed
- 1 1/2 teaspoons butter, melted
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 2-cup baking dish.
Step 3 –In a small saucepan, combine the squash, the onion, and 1/4 teaspoon of the salt.
Step 4 –Cover the squash mixture with water and bring it to a boil.
Step 5 –Reduce the heat and allow the squash mixture to simmer, uncovered, until the squash is crisp-tender, about 2 minutes.
Step 6 –Drain the squash mixture.
Step 7 –In a small bowl, whisk the egg, the mayonnaise, the sugar, the pepper, and the remaining salt until blended.
Step 8 –Stir the cheddar cheese and the squash mixture into the egg mixture.
Step 9 –Transfer the mixture to the prepared baking dish.
Step 10 –Toss the cornflakes and the butter together.
Step 11 –Sprinkle the cornflake mixture over the top of the bake.
Step 12 –Bake, uncovered, until golden-brown and bubbly, about 25-30 minutes.
Step 13 –Serve.
