Fresh Yellow Squash Casserole

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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.

storyboard squash casserole_edited-1

 

Fresh Yellow Squash Casserole
 
Author:
Recipe type: Vegetable
Serves: 5-6
 
Fresh yellow squash makes delicious but simple casserole similar to that served at Black-Eyed Pea restaurant.
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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…

Squash Patties

Green Chili and Yellow Squash Cornbread Combo

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Edwin October 7, 2010 at 2:29 am

Sounds great!! We love squash!!! Thanks. 5 stars.
Recommended you!

Mimi September 8, 2010 at 11:32 am

I haven’t heard of adding sugar to yellow squash before, but I’ll be sure to do so next time I cook some. Actually I think I’m going to go buy some so I can try it.

This is the link to the pie crust recipe.
http://mimis-kitchen.blogspot.com/2009/11/pear-pepper-pie.html
Mimi

Paula September 9, 2010 at 9:07 am

Thanks for the pie crust recipe Mimi.

TheKitchenWitch September 8, 2010 at 10:05 am

I’ll bet this one is a lot healthier than the one at The Black Eyed Pea, too! I’m trying this!

Debbie September 8, 2010 at 7:17 am

Love the squash casserole. My dad made one that was wonderful as well. I wish I would think more about adjusting recipes to smaller amounts. Your servings listed though may be just right for our family of 2 now. ( with a few leftovers.) Amd use of the micorwave is great!

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