Squashing our garden’s bounty
Most gardens produce an overabundance of vegetables each year, leaving gardeners wondering what to do with it all. Many people freeze or can their harvests while others eat what they can and give away the rest. In addition, some sell their bounties at roadside stands or farmer’s markets.
Last year, Charles, my better half, created a garden that exploded with squash, yellow Crookneck and zucchini, forcing me to delve deeper into my cookbook collection for new recipes.
Today I’m sharing a newly formulated recipe inspired by my need to reduce our squash supply. I discovered the original recipe in an old church-compilation cookbook but have tweaked it to fit our particular tastes. Maybe it will suit yours, too.
Doubly Cheesy Squash Casserole
Ingredients:
2-2 ½ lbs. (5-6 medium) Yellow squash, thinly sliced
3 T. Dehydrated onion flakes
1 c. Panko bread crumbs, divided
2 T. Butter, cubed
¼ c. Butter, melted
¼ c. Grated Parmesan cheese
3 oz. Cream cheese
½ t. Sea salt, finely ground
¼ t. Black pepper
Directions:
Preheat oven to 350 degrees F. Into a large pot, place the squash and cover it with water. Bring it to a boil over high heat, reduce heat to low, cover with a lid, and cook until tender.
When done, drain it thoroughly and mash with a potato masher. Stir in cream and Parmesan cheeses, half of a cup of bread crumbs, onion, melted butter, salt, and pepper. Pour into a greased casserole dish.
Place cubed butter and remaining half of a cup of bread crumbs into a sandwich baggie, squeezing to mix. Sprinkle buttered crumbs onto top of casserole. Bake uncovered for 25 minutes.
Yield: 6-8 servings
