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I love all the fruits and vegetables that are in season during the summer! The tomatoes taste better, the strawberries are sweeter, everything is more abundant.

If you’ve ever had a garden, you may have planted yellow squash. In my experience, squash seems to be very prolific! It just seems to produce and produce and produce!

I didn’t like squash when I was growing up. It was one of the foods that I tried to spread all over my plate in a very thin layer so that it looked like I had eaten some of it. It never worked. And my mom was a clean-your-plate mom!

As I’ve grown older, I’ve come to love squash! I’ve breaded and air fried it. I’ve sauteed it with onions. I’ve roasted it. I’ve made Parmesan Roasted Squash. My mom has a squash pie recipe that’s actually a dessert!

Speaking of my mom, she and Daddy came last week and brought me a huge bag of squash. When I say, “huge,” I’m not talking about a big ZipLoc. I’m talking a HUGE shopping bag full of squash. Probably thirty squash! In the past, when they’ve brought me that much, I ended up sharing with the neighbors so it didn’t go bad. But now that Michael and I are eating plant-based and the kids are both eating meals that include roasted vegetables, our motto is No Squash Left Behind!

I did roast quite a bit for the kids’ meal prep boxes, and I’ve cooked it with several meals for me and Michael. Today, I decided I needed to use up the rest of the squash before it…died.

I have a squash casserole recipe, but I decided to update it a little. For one thing, I made it completely plant-based.

If you have a favorite egg substitute, use it. I have used flax eggs in other recipes and they worked well. There are several different substitutes on the market. For this recipe, I used this one:


It worked great as a binder in this dish!

Corny Squash Casserole

  • 4 medium squash, sliced thinly
  • 8 corn tortillas, cut into very small pieces
  • 1 tablespoon of dehydrated minced onion
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 teaspoon of Italian seasoning
  • 1 cup of vegetable stock
  • Egg substitute (equivalent of 2 eggs)
  • 1 cup of Panko bread crumbs
  • 1/2 teaspoon of salt
  • drizzle of oil (I used grapeseed)

Preheat oven to 400 degrees.

Spray a small casserole dish with baking spray and set aside.

In a bowl, combine the first six ingredients. Pour into the baking dish and be sure to level it out.

In the same bowl, whisk together the stock and egg substitute. Pour over the squash mixture.

Top evenly with bread crumbs and 1/2 teaspoon of salt. Drizzle with oil.

Bake for 45 minutes – or until the squash in the middle is fork tender.

Remove from the oven and allow to cool for 5-10 minutes before cutting into squares for serving.

Well Duh #1: Not a plant-based eater? By all means, use two eggs and chicken stock!

Well Duh #2: In spite of the name, there is no actual corn in this dish! The corn flavor comes from the corn tortillas. They also soak up the stock and act as an additional binder.

Well Duh #3: I’ve had several readers and friends ask what made us decide to become plant-based eaters. We totally did it for Michael’s health, but here is the book that was partially the reason why we chose plant-based over other eating plans. If you’re even slightly interested, you should read this book! It’s called Forks Over Knives: The Plant-Based Way to Health.

Michael and I had part of this for lunch. It was delicious! He added a little cayenne because…well, he adds cayenne to everything! The Panko gets so crunchy on top! It’s just divine!

If you’ve got a bumper crop of squash, this a great way to use it!