I haven’t complained about the amount of squash coming out of my garden. That would be silly. Fresh, almost-free, organic veg is great! But we’ve had a LOT of squash. I’ve been getting all kinds of creative with the zucchini, but for the yellow squash this is one of my favorite recipes and we almost never get tired of it. Warning: This is a Southern-style recipe (and what I mean by that is that we take something superficially healthy–squash!–and do our bests to load it up with tasty stuff that isn’t so healthy).
Healthy or not, this recipe is easy and tasty. Here goes!
Squash Casserole Recipe:
- 3 lbs yellow squash (more or less)
- 6 Tb butter
- 1 egg, slightly beaten
- 2/3 cup bread crumbs
- 2 Tb sugar (for the “healthy” version, use brown sugar)
- 1/2 medium onion, chopped
- salt & pepper to taste
Fill a large saucepan with water and heat to boil. Cut the tips off the squash and chop into chunky pieces. (Chunky is a technical term. It means whatever size looks right for cooking it.) Return to boiling, then lower the heat and cook until the squash is tender. Just poke a fork in a piece every now and then until it goes through the skin easily.
Drain in a colander.
While the squash is draining, put the butter in the saucepan until it is just melted. Remove from heat. Return the squash to the pan and mash. (How mashed? Well, I like to use my immersion blender and get it pretty mashed, but Bones likes me to leave some chunks, so it’s really up to you. A potato masher also works well, or even a fork.)
Add the rest of the ingredients and stir.
Turn into a buttered casserole dish. You can sprinkle a few more breadcrumbs on top if you want.
Bake at 350 degrees until lightly browned. (maybe 30-45 minutes? I can never remember)
Thanks to the butter and sugar, you can get almost any veg-hater in your family to eat this.