Do you know that squash is technically a fruit? Different components of the squash plant, together with its roots and flower, are thought-about a vegetable, however the squash itself, with its seeds on the within, is categorized as a fruit. Perpetually we’ve referred to it as a vegetable – and to be sincere, will proceed to take action. However it doesn’t matter what class it falls below – fruit or vegetable – it’s one in all our summertime favorites. Squash is nice grilled or roasted, however we will’t resist a great casserole recipe. Who can resist a tacky baked casserole sprinkled with buttery cracker crumbs?
We begin with a sauté of the squash, seasoned with butter, salt, and pepper. A great sauté will soften the squash for the following section: mashing. Seize a potato masher and provides the squash a great squish. Then comes the creamy cheesiness, within the type of bitter cream together with cheddar and Parmesan cheeses. We pour this right into a casserole dish and high it with a casserole traditional: crushed butter crackers, which add not solely taste however nice texture. Every part bakes within the oven and the highest browns and crisps – sooo good!
Squash isn’t everybody’s favourite meals, however we predict this tacky and creamy casserole is a good way to win over some squash skeptics. This can be a great aspect dish to a meal and an important potluck contribution. A heaping scoop of this piping sizzling from the oven is bound to fulfill a hungry crew. Seize some yellow squash at your grocery retailer or native farmer’s market and dive proper into this wealthy and savory aspect dish. Each season is the proper season for scrumptious consolation meals, and our squash casserole actually hits the mark.
INGREDIENTS
2 kilos yellow squash, sliced ¼ inch thick
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
¼ teaspoon garlic powder
½ cup bitter cream
1 massive egg, crushed
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese, divided
¾ cup butter crackers, finely crushed
Salt and pepper, to style
PREPARATION
Add 1 tablespoon olive oil and 1 tablespoon butter to a big pot or Dutch oven. Soften over medium warmth; as soon as melted, add squash with a pinch of salt and pepper. Sauté for 8-10 minutes. Cowl and proceed cooking for 10-Quarter-hour, or till squash is fork tender. Take away pot from warmth to permit squash to chill barely earlier than mashing.
Preheat oven to 350°F. Coat an 8×8-inch baking dish with cooking spray. Put aside.
Use a potato masher to mash squash. Add garlic powder, bitter cream, butter, cheddar cheese, crushed egg, and ¼ cup Parmesan cheese. Proceed to mash till all elements are effectively blended.
Pour squash combination into ready baking dish. Cowl with cracker crumbs and ¼ cup Parmesan cheese. Drizzle over 2 tablespoons of melted butter. Bake coated for 35 minutes, then take away cowl and end baking 5-7 minutes, or till high is golden forehead