I LOVE summer! I really think it should be summer all the time. That would make me very happy. For me, summer means cook-outs by the pool with family and friends, camping out at the beach all day long and surfing and playing in the water and going home all salty and tired after a great day of fun.
I also love the abundance of wonderful veggies and produce that summer brings. Living in Northern Cali I am so lucky to have local farms that produce wonderful organic fruits and veggies and I really do take advantage of it.
Today I am having a little pool party and my friends are bringing some wonderful fresh Halibut over to throw on the grill. My sister and I are making sides and dessert.
As I was wandering through our new Whole Foods in Mill Valley yesterday the very first thing that caught my eye was a table filled with wonderful summer squashes. It was beautiful and I had to buy some. I decided I would make squash casserole.
Anyone who has ever spent anytime in the south will be familiar with squash casserole. It is a staple on many southern tables throughout the summer and I love it! My favorite squash casserole is made by our family friend Shirley Ann Turner. I have asked Shirley Ann for her recipe and she has given it to me but mine honestly never tastes as good as hers. Shirley Ann also makes great pickles but that is another blog.
I have been forced to adapt my own recipe and it is pretty good but there is always room to play. I change this in little ways all the time as it is a very versatile dish.
Here is what I did today:
1 large Spring onion sliced & sauteed in about 1 TBS bacon fat (yum bacon!)
3lbs summer squash sliced and boiled in salty water for about 5 mins
2 TBS Mayo
2TBs Sour Cream
1tsp pepper (white pepper is good here)
2 tsp sugar
1 cup sharp cheddar cheese
1/4 cup parmesan cheese
2 eggs beaten
Mix all ingredients and put in a buttered casserole dish
Top with 1 sleeve crushed butter crackers and a couple pats of butter
Bake in a 350 degree oven for 30 mins. Serve and enjoy!