Recipe: Two-squash casserole uses mix of summer varieties
The yellow pattypan and green zucchini squashes are diced before steaming.
(Photos: Debbie Arrington)
|
Creamy summer squash casserole is an old Kentucky favorite. Usually, it’s made with baby crooknecks; peeled, boiled and mashed.
This variation uses a mix of summer squash, still plentiful in October. Even (somewhat) over-sized squash will work. Once puréed, big and little squash all cook the same.
The combination of green zucchini and yellow pattypan makes for an attractive side dish, too. All green or all yellow is pretty (and tasty), too.
Two-squash casserole
Makes 6 servings
Summer squash season is coming to an end, but there's
still time to find (or harvest) them for the casserole.
|
Ingredients:
2 pounds mixed summer squash (zucchini, pattypan, crookneck, etc.), chopped into 1-inch chunks
1 egg, beaten
¼ cup cream
1 tablespoon sugar
5 teaspoons cornstarch
½ cup (1 cube) butter, melted
½ cup onion, finely chopped
¼ cup Parmesan or Romano cheese, grated
Salt and pepper to taste
Instructions:
Grease a 2-quart casserole dish. Set aside.
Preheat oven to 350 degrees F.
Steam squash over simmering water until fork tender. In a food processor, purée squash until smooth.
In a mixing bowl, beat egg with cream. Mix together sugar and cornstarch; add to egg-cream mixture. Stir in melted butter and chopped onion. Fold in puréed squash. Season with salt and pepper.
Pour mixture into greased casserole dish. Sprinkle grated cheese over top.
Bake in a 350-degree oven for 40 minutes or until top is golden.
Serve warm.
Comments
0 comments have been posted.Sacramento Digs Gardening to your inbox.
Thanks to Our Sponsor!
Local News
Sites We Like
Garden Checklist for week of Dec. 8
Make the most of dry weather while we have it this week. Rain is returning.
* Rake leaves away from storm drains and gutters. Recycle those leaves as mulch or add to compost.
* It’s not too late to plant something. Seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Trees and shrubs can be planted now, especially bare-root varieties such as fruit trees or rose bushes. This gives them plenty of time for root development before spring growth. They also benefit from winter rains.
* Plant bare-root berries, kiwifruit, grapes, artichokes, horseradish and rhubarb.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Brighten the holidays with winter bloomers such as poinsettias, amaryllis, calendulas, Iceland poppies, pansies and primroses.
* Keep poinsettias in a sunny, warm location; bring them inside at night or if there’s rain.
* Plant garlic and onions.
* Prune non-flowering trees and shrubs while they’re dormant.
* Clean and sharpen garden tools before storing for the winter.
* Mulch, water and cover tender plants to protect them during threat of frost. Succulent plants are at particular risk if temperatures drop below freezing. Make sure to remove coverings during the day.
* Rake and remove dead leaves and stems from dormant perennials.
Powered by California Local
