A few years ago I witnessed my mother-in-law cooking fresh yellow squash. She boiled, she mashed, she drained. She buttered. She salted and peppered. What I saw next was an “aha moment”. She added a pinch of sugar and stirred. Not much–just enough to bring out the natural flavor of the squash.
When I saw squash for a $1 a pound this week, I knew what I would do with it. One of my favorite squash recipes comes from Helen Corbitt’s Cookbook. I’ve updated it a bit–and just like my mother-in-law, added a bit of sugar. This dish reminds me of the yellow squash casserole served at the Black-Eyed Pea restaurant for you readers in the North Texas area (only it’s better–try it and see for yourself).
Although you can make this without a food processor or blender, it saves time and your arm if don’t have to do it by hand.
- ½ cup frozen chopped onion
- ⅓ cup frozen chopped red bell pepper (I buy fresh, chop and keep supply in my freezer at all times)
- 2 tablespoons butter
- 2 pounds yellow squash-cut in large chunks
- 1 egg
- ¾ cup fresh bread crumbs
- ½ teaspoon salt
- 2 teaspoons sugar
- Freshly ground pepper to taste
- Place onion and red bell pepper in bottom of 2-quart glass batter bowl or similar size microwave-safe dish. Add butter. Layer yellow squash on top of onion and red bell pepper. Cover and cook on HIGH in microwave for 10 minutes. Stir. Cook an additional 5 minutes on HIGH or until vegetables are tender.
- Pour cooked vegetables into food processor (undrained) or blender. Pulse about 5 times, rearranging squash with a spoon if necessary to get an even chop. Pour into a strainer and allow to drain, even pressing on vegetables a bit to get rid of excess liquid. Return squash to original batter bowl.
- Thoroughly mix egg in food processor or blender. Add to squash along with bread crumbs, salt, sugar, and pepper. Fold ingredients together and pour into a well greased 1 to 1-1/2 quart oven-safe dish. Bake at 350 degrees F. for 30 minutes.
More ideas for fresh yellow squash…