Just as I love a good butternut squash soup in the winter, (click here and here for 2 versions)
summertime means summer squash…lots of it.
While in the mountains of NC over the 4th I bought my squash from The Cashiers Farmers Market
I used the recipe from The Blackberry Farm Cookbook. It is delicious and the combination of parmesan cheese and Manchebo cheese is divine.
Back home, I wanted to try Julia Reed’s “Nancy Peterkin’s Summer Squash Casserole” from her new book, “Julia Reed’s South: Spirited Entertaining And High-Style Fun All Year Long”.
This squash casserole was delicious, very old fashioned. I tend to like my squash diced in chunks rather than finely chopped in a food processor. And I also try to substitute olive oil for butter whenever possible. In this case I used 1/2 olive oil and 1/2 butter.
Here is my version… And I love baking in iron skillets!
Summertime Squash Casserole
Serving Size: 8-10
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 vidalia onion, finely chopped
- 1 red pepper, finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 2 garlic cloves, minced
- 3-4 medium yellow squash, cut in fourths lengthwise, then diced
- 3-4 medium zucchini, cut in fourths lengthwise, then diced
- 1 cup fresh bread crumbs or panko Japanese bread crumbs
- 8 ounces sharp Cheddar cheese, grated
- 4 eggs, beaten
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 24 Ritz crackers finely ground in food processor
- 2 tablespoons butter
Instructions
- Preheat oven to 350 degrees.
- Butter a 2 1/2 quart baking dish. Set aside.
- Saute onion, red pepper, jalapeno in olive oil in a large skillet, 3-4 minutes.
- Add minced garlic and cook 1 minute.
- Add squash and cook 10 minutes.
- In a large bowl, combine squash mixture, panko or bread crumbs and cheese. Mix well.
- Stir in eggs, cream, salt and cayenne pepper.
- Blend well and pour into baking dish.
- Melt 2 tablespoons butter, add Ritz cracker crumbs and stir to coat.
- Sprinkle buttered cracker crumbs on top of casserole.
- Bake 40 minutes, until the crumbs are golden brown.
Notes
I love the spice/heat from the jalapeno and cayenne pepper. This is very subtle and not overdone.By KathyMillerTime
Adapted from Julia Reed's South: Spirited Entertainer And High-Style Fun All Year Long
Recipe Printed from www.kathymillertime.com
What is your favorite Squash Casserole?
Watch for upcoming stories from Vermont and Maine!
Come celebrate with me. I’ll save you a seat at the table.