Learn How To Make a Cannabis Infused Baked Summer Squash Casserole recipe today on Infused Eats episode 53 with Matt Lamb, your cannabis infused host.

Save $$$ with the code RUFFHOUSE on my favorite herbal infuser, the Mighty Fast!

Part of our Summer of Fresh Recipes, this cannabis infused summer squash casserole will be the talk of the sewing circle. Well if you took it to one it most surely would be. Chocked full of freshly harvested summer squash and cannabis infused butter this Southern treat will surely please the taste buds and the mind.


  • 3 lbs summer squash
  • 1/4 cup cannabis infused butter, melted
  • 1/3 cup bread crumbs
  • 1/2 cup onion (chopped )
  • 2 eggs
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 tsp Crushed Red Pepper Flakes
  • 1/4 cup *regular butter, melted
  • 1/3 cup dry bread crumbs

*can also be infused if you prefer potency over taste


  1. Prep Squash by removing the ends and chopping into chunks. Place in a large saucepan and cover with water. Boil for about 15 minutes or just until tender. Strain.
  2. Assemble Casserole in a large mixing bowl by adding in the squash and smashing into pieces. Add in the cannabutter, ⅓ cup of bread crumbs, onions, eggs, sugar, salt and peppers. Mix by hand until well blended.
  3. Pan into 2 quart greased casserole dish and smooth top. Pour over ¼ cup melted butter and evenly coat with remaining bread crumbs.
  4. Bake for about 1 hour on 350° F

Music Attribution:
“No Good Layabout” Kevin MacLeod (
Licensed under Creative Commons: By Attribution 3.0 License

“Dances and Dames” Kevin MacLeod (
Licensed under Creative Commons: By Attribution 3.0 License

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