This week in the Liturgy of Life reading group we are thinking about Edith Schaeffer and her ideas on food and gardening in The Hidden Art of Homemaking. So I thought I’d touch on both and share a recipe for yellow squash. These little guys are probably the easiest thing to grow and this time of year people are literally giving them away.
So shortly after we married, my husband said he liked squash casserole. The diligent new wife that I was, I went about the work of trying every single highly ranked recipe out there (we ate a lot of squash). Of course nothing seemed to cut it. Finally my husband spoke up. “Why don’t you just ask my mom for hers, that’s my favorite.”
So I did and it is the best. It is light and simple with some room for variation. And I’ll go ahead and say it is a bit “healthier,” which can mean a lot of things. Mainly I like that it doesn’t ask for any crumbled up Ritz crackers on top, which while good, are just one ingredient that I don’t generally keep around the house.
It is quick to make and keeps well (I’ve never tried to freeze it though I’d imagine it would do decently well, probably frozen before being cooked). You can boil the squash early in the day and strain them and then mix ingredients closer to supper time. Or even get the whole thing mixed up and then bake right before meal time, which makes it making it easy to fit into whatever meal you are planning.
Okay here it goes.
You will need:
Yellow squash. Small ones around 4-5 inches long. Estimate 1/2 squash per person eating.
Butter. Use two tablespoons per number of squash.
Mayo. One tablespoon per number of squash.
Egg. One egg for every two squashes.
Grated Onion. 1/2 tsp per number of squash.
Salt and Pepper. To taste.
Cheese. Grated, to sprinkle on top. Usually we do Cheddar but have done Gouda and Romano or a mixture.
1. Pre-heat oven to 350 degrees.
1. Cut squash into 1-2 inch pieces and boil until soft.
2. Pour into a strainer and poke and coarsely chop with fork until they look a little mashed up.
3. Mix squash with all ingredients (except cheese which you will sprinkle on top). As you mix you can keep breaking up squash if you have large pieces. It doesn’t need to be mashed well, but all the pieces should be broken up a time or two.
4. Coat casserole dish lightly with butter.
5. Pour ingredients into pan and sprinkle with cheese.
6. Bake uncovered for 20-30 minutes until bubbling and cheese begins to brown.
7. Remove cool and enjoy. Makes great leftovers.
Thanks for being here,