squash and tomato recipe

Written ByJenny Smyth Posted on
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The Best squash and tomato recipe

I’m so excited to share this squash and tomato recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends.

The dish originated in the Mediterranean region, where squash and tomatoes are staples in many cuisines. The key to this recipe is using a combination of winter squash, such as acorn or butternut, and ripe tomatoes.

The sweetness of the squash pairs perfectly with the tanginess of the tomatoes, creating a delicious and savory flavor profile. When cooked properly, the texture of the squash is tender and almost velvety, while the tomatoes add a burst of juicy flavor.

This recipe is perfect for a weeknight dinner or a special occasion, as it’s easy to make ahead and can be reheated for a crowd. Plus, it’s packed with nutrients from the squash and tomatoes, making it a healthy choice for families or individuals looking for a nutritious meal option.

In fact, I often serve this dish at potlucks and family gatherings because it’s easy to transport and feeds a crowd. My kids love helping me in the kitchen, especially when we’re making this recipe together – they get to mix and match different spices and herbs to create their own unique flavor combinations.

Baked Squash and Tomato Casserole

4.8 from 1401 votes

A hearty and comforting dish featuring tender squash and tangy tomatoes baked to perfection. This recipe combines simple ingredients for a satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Squash

2 medium yellow squash
1 tbsp olive oil
Salt and pepper to taste

For the Tomato Sauce

1 can (14.5 oz) diced tomatoes
1 onion, finely chopped
2 cloves garlic, minced

👨‍🍳Directions

1Preheat the oven to 400°F.
2Cut the yellow squash into 1/2-inch thick rounds.
3Place them in a mixing bowl and toss with olive oil, salt, and pepper until evenly coated.
4In a separate bowl, combine diced tomatoes, chopped onion, and minced garlic.
5Mix well to combine.
6Spread the tomato mixture evenly over the bottom of a baking dish.
7Arrange the squash rounds in a single layer on top of the tomato mixture.
8Cover the baking dish with foil and bake for 20 minutes.
9After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the squash is tender and slightly browned.
10Remove from the oven and let it rest for 5 minutes before serving.
11This allows the flavors to meld together and makes the dish easier to serve.

🔧Equipment

Baking dish
Mixing bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add a sprinkle of grated Parmesan cheese on top before serving for added flavor.

This squash and tomato recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or want to impress your friends at your next gathering. One of my favorite things about this recipe is how versatile it is – you can serve it as a side dish or use it as a main course by adding some protein like chicken or beans.

When reheating leftovers, I like to add some fresh herbs like parsley or basil to give it an extra boost of flavor. And did I mention that this recipe stores well?

You can refrigerate it for up to 3 days or freeze it for up to 6 months – perfect for meal prep or planning ahead.

❓ Frequently Asked Questions About Baked Squash and Tomato Casserole

1. What type of squash should I use for this recipe?

You can use either acorn or butternut squash for this recipe. Acorn squash has a sweeter flavor profile, while butternut squash is slightly nuttier. Both types work well in this recipe, so feel free to choose your favorite.

2. Can I use canned tomatoes instead of fresh ones?

While canned tomatoes can be convenient, I highly recommend using fresh tomatoes for this recipe. The flavor and texture of fresh tomatoes are hard to beat – plus, they’re packed with more nutrients than canned tomatoes.

3. How do I ensure the squash is cooked through?

To check if the squash is cooked through, insert a fork into one of the larger pieces of squash. If it slides in easily, then it’s done.

4. Can I make this recipe in advance?

Yes, you can make this recipe ahead of time – simply store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 6 months.

5. Are there any substitutions I can make if I don’t have some of the ingredients?

If you don’t have olive oil, you can substitute it with avocado oil or grapeseed oil – both work well in this recipe.

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