I'm back again for part 3 of this meal I've been telling you about. Today I'm finishing off with a fantastic Squash Casserole. Now, let me assuage your fears if this seems too southern or too something to you- growing up in a family from the north of the US, I never ate squash until I was about 11, when one of my grandmother's caretakers made a version of this cheesy squash casserole for us. (To be totally true, the meal she made also included broccoli with cheese sauce and macaroni and cheese for the main dish- not sure I could handle all that cheese today!)
So, give this recipe a try if you can get your hands on some yellow crook-neck squash, or any other kind of similar squash- it should be delicious!
|Here's the squash casserole after our attack on it- so it's clearly good. Give it a go!|
The amounts are all approximate, just scale what you think you should use to the amount of squash you have- it’s hard to mess this up!
-Yellow crookneck squash (or other squash), sliced into 1/2 inch rounds, approx.
-Salt and Pepper
-Butter for the baking dish
-Cheese (we used Mozzarella and Asiago)
Chop up the onion and squash, and place in a microwaveable bowl with a splash of water.
Microwave, covered with a piece of waxed paper, for a minute or so to pre-cook the veggies.
To the bowl of squash, add a few splashes of milk, and some salt and pepper.
Place veggie mixture into the buttered baking dish, and top with cheese and breadcrumbs.
Bake, covered in foil, in a 350 degree oven for about 20-25 minutes, depending on how much you are making; finish the casserole, uncovered at 375 degrees for about 5 minutes, or stick it under the broiler for a moment (the objective being to brown that cheese on top), and enjoy!
|And here's one last look at the meal we've created from this and the past two posts- combine, experiment, explore!|