Boston Market Squash Recipe

Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 30-40 minutes


Vegetable Mix:

  • 4 ½ cups zucchini, diced
  • 4 ½ cups yellow squash, diced

Flavor Base:

  • 1 ½ cups yellow onions, chopped
  • ¾ cup butter (1 ½ sticks)
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)

Creamy Element:

  • 3 chicken bouillon cubes
  • 8 ounces cheddar cheese, diced or shredded
  • 1 cup reserved squash cooking water

Cornbread Crumble:

  • 1 (6 ounce) box Jiffy corn muffin mix


  • Prep Veggies: Wash, dice, and measure your zucchini and yellow squash. Chop the onions.
  • Cook Squash: Place zucchini and yellow squash in a large pot with just enough water to cover. Cook over medium-low heat until tender, about 10-15 minutes. Drain squash, reserving 1 cup of the cooking water.
  • Sauté Aromatics: While the squash cooks, melt the butter in a large skillet over medium-low heat. Add onions and sauté until softened and translucent, about 5 minutes. Stir in garlic, salt, pepper, thyme, and parsley.
  • Flavor Boost: Add the chicken bouillon cubes to the onion mixture and stir until dissolved.
  • Combine: Add the cooked, drained squash and diced cheese to the skillet. Stir gently to combine.
  • Cornbread Time: Prepare Jiffy corn muffin mix according to package instructions. Let cool slightly.
  • Create the Casserole: Crumble the cornbread over the squash mixture. Slowly pour in the reserved cup of squash cooking water. Stir gently to combine.
  • Bake: Preheat oven to 350°F (175°C). Transfer the squash mixture to a greased 9×13 inch baking dish. Bake for 30-40 minutes, or until bubbly and golden brown on top.
  • Serve: Let cool slightly before serving.


  • Butternut Squash: Substitute all or part of the zucchini and yellow squash with butternut squash. Peel and dice the butternut squash before cooking.
  • Spice It Up: Add a pinch of red pepper flakes for a bit of heat.
  • Other Cheeses: Experiment with different cheese varieties like sharp cheddar, mozzarella, or a blend.


  • If you don’t have Jiffy mix, use any cornbread recipe or crumbled cornbread crackers.
  • Use fresh herbs for an extra flavor boost.
  • For a creamier texture, add a dollop of sour cream or a splash of heavy cream before baking.


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