31 Jul An Abundance of Squash
Summer means an abundance of riches when it comes to beautiful produce here in Northern California. I am very fortunate to have great friends who think of me when they are overrun with the bounties of summer. This happened to me the other day, my good friend Rose gave me about 20lbs of fresh produce because she had so much. This was fantastic but it meant I had to get in the kitchen and get going right away before everything perished.
The first thing I did was to make a wonderful Zucchini Spread that I had just conveniently read about and saved over at Food52. This involved grating a lot of zucchini so I did that in my processor and it worked out great. I will be giving jars of that delectable spread away to friends to spread on bruschetta, or add to pasta or even add to eggs for breakfast. This was a good use for most of the squash but still I had some left over!
So I had to decide what do with the rest of the squash I had already grated. It looked like enough for a casserole and being Southern and all I figured that was probably what I needed to do…make a good old squash casserole. So here is what I did:
Put the grated squash in a large bowl. I had all different kinds of squashes that I used. It’s ok to use any kind of squash you have on hand. Next I sautéed some onions and garlic in butter and olive oil and a little salt.
When the onions were soft and sweating I deglazed the pan with some Chardonnay to get just a little more depth of flavor.
Add the sauteed onions to the grated zucchini. Now I’ve mentioned that we like to cook with Mayonnaise in the South. So I thought I better add some Mayo. I put about 1/2 a cup of Mayo in and also 1/2 a cup of non fat greek yogurt. Then about 1 cup of grated Gruyere cheese. 1/2 a cup of very sharp white farm cheddar, salt and pepper, and 2 sliced green onions with both the white and green parts. Then you spread that mixture in your casserole dish. It looks like this:
Then I decided to make some homemade bread crumbs because I had a baguette. SO into the food processor that went and Voila! Fresh yummy bread crumbs to spread on top.
Spread these on top of your casserole and sprinkle a little salt in and add a couple of tablespoons of grated parmesan cheese and finally top with little pats of butter and you are ready for the oven.
Pop that into a 350 degree oven for 40-45 minutes until it is bubbly and browned on top.
Now maybe it was the fresh summer squashes straight out of the ground or maybe it was the generosity of my friend…but I swear this was one of the tastiest squash casseroles I have ever made!
Summer squash grated
1/2 cup Mayonnaise
1/2 cup greek yogurt
2 green onions sliced white and green parts
Salt and pepper
1 cup of Gruyere Cheese
1/2 cup of Sharp white cottage cheddar
3 TBS Grated Parmesan
1 medium sweet onion diced
2-3 garlic cloves chopped
Butter and olive oil for sauteeing
White wine for deglazing
Preheat oven to 350.
Saute onions and garlic in butter and olive oil until soft. Deglaze with white wine. Then combine all ingredients except bread crumbs and parmesan cheese in a large bowl and mix well. Spread out in a casserole and top with bread crumbs, parmesan cheese and salt and butter. Bake at 350 for 40-45mins.