Friday, July 22, 2016

Rosie Makes A Squash Casserole.

 I'm growing a new squash this year -  Golden Egg Hybrid.
They're the size of a small to medium eggplant.

So I'm making a squash casserole for lunch today.
I love squash casseroles.
There's something comforting about casseroles
although I don't recall eating any casseroles in my youth.
But they do comfort me now.
And this one tastes even better because I grew the squash.

Rosie's Squash Casserole

1 Golden Egg Hybrid Squash, peeled and diced
That would be 4 cups of diced squash.
1 medium Vidalia onion, chopped
1 TB unsalted butter
1 TB oil (I used peanut.)
kosher salt and freshly ground pepper, to taste

3 eggs
1/4 cup skim milk
1/4 heavy cream
I use that combination because I always have
I always have skim and cream on hand, never whole milk.)
1/4 cup sour cream
1/2 tsp kosher salt
freshly ground pepper
1 cup grated cheddar cheese
about a sleeve of Ritz crackers, crumbled

In a large skillet, heat butter and oil.
Add in diced squash and sauté,
giving the pan that little flip every now and then,
for about 2-3 minutes.
Push the pan forward so the food slides up the sides
and comes over like a wave
and then pull the pan back to catch the vegetables.

It's all in the wrist and, most importantly,
 you must commit to the flip.

Add in chopped onions, and sauté until translucent
Season with salt and pepper to taste.
Pour into a buttered 7 1/2 x 9 inch baking dish.

Whisk together eggs, skim milk, heavy cream, and salt and pepper.
Stir in grated cheese
Pour mixture over squash and onion mixture.
Crumble Ritz crackers over top.
The more, the better.
Dot with butter if you're so inclined.

Bake at 350° for about 30-35 minutes,
until no longer jiggly.
Let sit for at least 10 minutes before slicing.

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