Fresh Yellow Squash Casserole

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 you have one. (I’m referring to owning a food processor–assuming you DO have an arm.)

Fresh Yellow Squash Casserole

Serves 4 (Easily doubles or triples for a crowd.)

Ingredients:
1/2 cup frozen chopped onion
1/3 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
1/2 teaspoon salt
2 teaspoons sugar
Freshly ground pepper to taste

Directions:
First: 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.

Second: 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.

Third: Thoroughly mix egg in food processor or blender. Add to squash along with 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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