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