Musings From MommyLand

Because sometimes there is more to Mommy…

Seasonal Recipe Blitz Week: Squash Casserole

on September 24, 2012

Ok, so I know that most of us out there are really at the very end of the fresh summer fruits and veggie season, so I thought I would just do an all out blitz week on the recipes I have left.  This way, if one catches your eye, maybe you have time to run out and grab the last produce of the bunch and can enjoy a final taste of summer.

First up, Squash Casserole!  I snagged this recipe from my grandma who got it from my uncle who says it is the same recipe they use at the Black Eyed Pea restaurants.  I believe him, because he is pretty sneaky about getting recipes.  You should hear how he got his famous baked bean recipe…I believe there were copious amounts of alcohol involved…I will leave it at that.  But, I digress.  This recipe is really delicious and it freezes well so if you have a ton of yellow squash in your garden at one time, you should give it a try.

What you need:

  • 4-5 large yellow squash
  • 2 eggs, beaten
  • 1/2 of a yellow onion, medium diced
  • 1 stick of butter, melted
  • 3-4 cups of a dry seasoned stuffing mix (like Pepperidge Farm or Stove Top)
  • salt and pepper to taste

I put three eggs in the picture but you really only need two.

First cut your squash into large chunks and boil until soft.

While your squash is cooking, in a large bowl mix your dry stuffing, the onion, the butter, the eggs and the salt and pepper together.  Start with the smaller amount of stuffing and you can always add more after you have your squash added to the mix.  The ratio of breading to squash is up to your own personal tastes.

I ended up using that whole canister of Stove Top Stuffing.

After the squash is nice and tender (probably 20-30 minutes or more of boiling), drain ALL of the water off it and then give it a quick mash up with a fork.  Then add it to the stuffing mixture.  At this point you can judge whether you need more bread cubes or if it looks good.

Wow, I am pretty messy at stirring.

Spray a 9×11 glass baking dish with non-stick spray and then pour the squash mixture into the baking dish.  Bake at 350 degrees for about 45 minutes or a little longer until the top is nice and golden brown and little crunchy looking.

And there you have it!  A great little side dish that also qualifies as some yummy comfort food.



One response to “Seasonal Recipe Blitz Week: Squash Casserole

  1. Tracy says:

    Yum! I am going to try some! 🙂

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