Recipe: Two-squash casserole uses mix of summer varieties
The yellow pattypan and green zucchini squashes are diced before steaming.
(Photos: Debbie Arrington)
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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.
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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.
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Garden Checklist for week of May 5
Survey your garden after the May 4 rainstorm. Heavy rain and gusty winds can break the neck of large flowers such as roses. Also:
* Keep an eye on new transplants or seedlings; they could take a pounding from the rain.
* Watch out for powdery mildew. Warmth following moist conditions can cause this fungal disease to “bloom,” too. If you see a leaf that looks like it’s dusted with powdered sugar, snip it off.
* After the storm, start setting out tomato transplants, but wait on the peppers and eggplants (they want warmer nights). Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Mulch around plants to conserve moisture and control weeds.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, pumpkins, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias. Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom.
* Don’t wait; plant summer bulbs, such as gladiolus and tuberous begonias.
* Harvest cabbage, lettuce, peas and green onions.
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