Squash Rockefeller

Squash Rockefeller will elevate any meal to the next level. Inspired by the iconic Oysters Rockefeller, which made its debut at Antoine’s Restaurant in New Orleans in the late 1800s, this dish is a nod to culinary decadence. The original featured oysters baked with a rich mixture of herbs, butter, spinach, and breadcrumbs—so indulgent it was named after John D. Rockefeller, the richest American of the time.

Today, any dish labeled “Rockefeller” typically involves a savory, buttery herb topping, often with spinach, breadcrumbs, and occasionally cheese. This version is a simplified take, relying on spinach alone—but if you're in the mood to fancy it up, chopped parsley or other fresh herbs make a lovely addition.

Some recipes call for Hollandaise sauce, which I do love—but let’s be honest, making it on a busy weeknight can be a hassle. I’ve played around with different toppings, and my go-to is a garlic-lemon aioli. The brightness really makes the flavors pop.

As for the ingredients, consider them suggestions rather than rules. The recipe scales easily: one squash serves two, making it perfect for a cozy dinner. I like using shallots here—they cook quickly, have a gentler flavor than onions, and their petite size means no leftover half-onions haunting your fridge.

I avoid dairy due to a food sensitivity. I used Follow Your Heart Shredded Dairy-Free Parmesan for this recipe.  You can swap it out for regular shredded Parmesan if you like.  

Ingredients:

1 yellow squash

1 small shallot

1/2 a cup of frozen chopped spinach or a handful of fresh spinach

1/4 cup of panco breadcrumbs

1-2 Tablespoons of shredded Parmesan 

Salt & Pepper to taste

Sause: 

1-2 Tablespoons of mayo

1 crushed clove of garlic

1 teaspoon of dijon mustard

Juice from half a lemon, 1-2 teaspoons

Directions:

Boil the squash in 2 inches of water for 10 minutes. You want the squash tender, but not mushy. After it's finished, set aside to cool. 

While the squash boils, chop the shallot and saute in olive oil.  

Add in the frozen chopped spinach. Saute until the spinach is no longer frozen and the water has evaporated.   

You can also use fresh spinach. Fresh spinach reduces in size when cooked; you may need more volume than you would with frozen spinach. Rinse the spinach and add it to the pan while it is still slightly wet. Sauté until cooked. It's also better to chop it up first.  

After the spinach and shallots are cooked, set them aside to cool slightly while you work on the squash. Cut the squash in half. Use a melon baller to remove the seeds and make a channel. Use a paper towel to sop up any extra moisture from the squash cavity. 

Back to the spinach and shallot mixture. Add the breadcrumbs and Parmesan to the bowl along with the salt and pepper. Combine until mixed.  

Place the squash on a parchment-lined baking sheet. Add the spinach mixture to the squash cavities. Gently press the filling into the squash until it mounds on top. Spray the top or drizzle with olive oil. You can bake the squash by itself, or you can turn this into a sheetpan dinner. Below, I cooked it with some salmon.

Bake at 350 degrees for 20 minutes. The breadcrumbs will be browned when it is ready.  

Place the squash on the plate before adding the sauce. You can drizzle the sauce on top or pipe it with a ziplock bag. Put the sauce in a small ziplock bag. Cut the end off the bag and pipe the sauce on top of the squash to get a pretty squiggle. 

I hope you enjoy your Squash Rockefeller as much as my family does. Let me know if you have any questions. Follow Tonight's Table for recipes and meal ideas.