Crooked Acres Hearty Squash Casserole

This is one of Fred’s favorite summer meals. We always have a lot of summer squash on hand and a lot of sausage, too, so why not put them together? I’ve also made this without meat, and it’s really good that way as a side dish (or a meatless main dish).

The ingredients:

Squash-Sausage Casserole (1)

1 pound of ground sausage, 1 jar of spaghetti sauce, 8 oz. mozzarella (I usually use shredded, but all we had was this block of mozzarella, and I didn’t feel like shredding it myself), 1 onion. Not pictured: 2 cookie sheets of Roasted Summer Squash.

Chop up the onion and cook it over medium heat until the onion is softened.

Squash-Sausage Casserole (2)

Add sausage, and cook completely.

Squash-Sausage Casserole (3)

Drain the browned sausage and onion in a colander, and then run warm water over it to get as much grease out as possible. Let it sit for about 5 minutes afterward to allow it to fully drain.

Squash-Sausage Casserole (4)

Spray the bottom and sides of a 8×8 baking dish with cooking spray.

Squash-Sausage Casserole (5)

Put a layer of roasted summer squash:

Squash-Sausage Casserole (6)

A layer of sausage and onion:

Squash-Sausage Casserole (7)

A layer of spaghetti sauce:

Squash-Sausage Casserole (8)

And a layer of mozzarella:

Squash-Sausage Casserole (9)

Repeat the layers of squash, meat and spaghetti sauce, then top with one last layer of squash, a thin layer of spaghetti sauce, and the rest of the mozzarella.

Bake in a preheated 350ºF oven for 10 – 15 minutes, until the cheese is melted and the sauce is bubbly. Take it out and let it cool a bit before serving.

Squash-Sausage Casserole (10)

Warning: this stuff can be kind of watery, thus the reason I didn’t show you a scoop of it on a plate, because it looks like shit. But it tastes like heaven! We eat this stuff ’til it’s coming out our ears every summer. It is just SO DAMN GOOD, and I love that we grew the squash and sausage ourselves!

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Crooked Acres Hearty Squash Casserole
Prep time
Cook time
Total time
Original Source/Author:
: main, entree
Serves: 6
  • 2 cookie sheets of roasted summer squash -
  • 1 lb ground sausage
  • 8 oz mozzarella (I prefer shredded)
  • 1 onion, chopped
  • 1 jar spaghetti sauce
  1. Over medium heat in a large pan, cook chopped onion until softened.
  2. Add ground sausage and cook completely.
  3. Rinse and drain sausage & onion in a colander. Let drain for about 5 minutes.
  4. Spray the bottom of an 8x8 baking dish with cooking spray.
  5. Put a layer of roasted squash on the bottom of the dish.
  6. Add a layer of sausage and onion.
  7. Add a thin layer of spaghetti sauce.
  8. Top with mozzarella.
  9. Repeat one more layer each of roasted squash, sausage and onion, spaghetti sauce.
  10. Top with last layer of roasted squash, cover thinly with spaghetti sauce, and add the remaining mozzarella.
  11. Bake in preheated oven for 10 - 15 minutes, until cheese is melted and sauce is bubbly.
  12. Cool slightly before serving.


Roasted Summer Squash

This is my absolute favorite way to eat summer squash. Fred prefers them coated and oven fried, but if given my choice, this is how we’d always eat them.

A reader mentioned this way of roasting summer squash a couple of years ago. I’d credit her if I could remember who it was, but I can’t – so if it was you, please step up and let me give you the credit, please!

First, gather your squash. I used lemon squash this time, because that’s what I had on hand. You can use ANY kind of summer squash – I’ve used crookneck and straight neck squash and pattypan squash as well as the lemon squash.

Roasted Squash (1)

Leaving the peel on, cut the squash in 1/4″ slices. Don’t worry about being exact – you’ll be able to tell that some of my slices are thicker and some are thinner. I’ve never been very good at getting every slice the same thickness, and it all works out.

Put the squash on a cookie sheet, which has been sprayed with cooking spray or olive oil. I lined mine with foil so you wouldn’t see how hideously stained the pans are and feel nauseous. See? I’m always thinking of you!

Roasted Squash (2)

Drizzle with olive oil (I have one of those olive oil spray things that you put olive oil in and pump the top a couple of times, and then you can spray the olive oil; I prefer that because I use less olive oil). Sprinkle the squash with salt and pepper and Parmesan. I use the shredded stuff because I buy the big containers at Sam’s (yeah, yeah, the freshly grated stuff is SO much better, I know.), but I’ve also used the powdered stuff that comes in the green containers, too.

Roasted Squash (3)

Roast in a preheated 425ºF oven. Mine takes about 25 minutes, but I start checking it at 20 minutes. When it’s easily pierced with a fork, it’s done.

Roasted Squash (4)

I tend to make a ton at a time, because it’s good whether it’s hot or cold (I actually prefer it cold) and I love to eat it for several days in a row. As a note: One cookie sheet full of squash usually makes one meal for two of us, with enough left over so I can have a small serving with lunch the next day.

I also use the squash as “noodles” in a casserole. That’s a separate recipe, and one I’m going to go work on right now. Edited to add: Here it is!

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Roasted Summer Squash
Prep time
Cook time
Total time
Original Source/Author:
: side dish
  • Summer squash (crookneck, straight neck, pattypan, lemon)
  • Olive oil
  • Salt & pepper to taste
  • Parmesan (shredded or grated; fresh or dried)
  1. Cut squash in ¼" slices. Place on a cookie sheet that has been sprayed with cooking spray or olive oil.
  2. Drizzle or spray with olive oil, sprinkle with salt and pepper, sprinkle with Parmesan.
  3. Bake for 20 - 25 minutes (squash is done when easily pierced with a fork).
  4. Eat hot or cold!