Food and Friendship

Santa Barbara

sunny side squash

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Have you noticed that so much of the food typical of autumn holidays is yellow or orange?  Adding spinach salad, pomegranate seeds, cranberry relish, or Brussels sprouts to our Thanksgiving table definitely broadens the palate, both color and taste.  But today we’re sticking to the yellow orange-y theme!

We recently visited dear friends in Virginia; Ellyn was my college roomie (who therefore knows way too much about me).  We were also bridesmaids at each other’s weddings and have always kept in touch despite the distance of a continent that separates us.  Being born and raised in Norfolk, she is a woman with all the charm and cooking skills you’d expect of a southern belle.  When we stopped by to see her a few months ago, she served us a lovely dinner with an interesting side dish she called Ann’s Squash Casserole, named for her cousin but now decidedly her own.  It was delicious and we realized it would go beautifully with any main course or would even be perfect as a meal in itself.  Ellyn’s recipe uses yellow squash but when shopping for the ingredients, I somehow interpreted it as butternut squash and using that, created a dish that either would horrify Ellyn or delight her!

Here’s our combined version and we suggest you use the squash of your choice… or blend several together.  You might, dare we say, incorporate zucchini to add a bit of green….  But that’s only if you’re feeling really wild!

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Ellyn's Yellow Squash Casserole
 
I used butternut but my guess is it was meant for crookneck or patty pan... use your judgment and your imagination. I roasted the squash instead of steaming, but either method will work. Actually, the butternut version was a big hit... I didn't inform my guests that it was an accident!
Ingredients
  • 5 - 6 pounds of fresh yellow squash, cooked, drained, and cut into 1-inch pieces (you can cheat here and buy the squash already cubed!)
  • 3 tablespoons olive oil
  • 1 tablespoon kosher salt
  • ½ teaspoon ground black pepper
  • salt and pepper to taste
  • 1 cup chopped yellow onion
  • 1 cup panko crumbs or bread crumbs (either seasoned or plain, but cut back on salt if using seasoned)
  • 4 eggs, slightly beaten
  • 4 ounces unsalted melted butter (1 stick), plus 2 tablespoons for topping
  • 1 - 2 tablespoons sugar
Instructions
  1. Lightly coat a 9 x 13-inch casserole dish with nonstick cooking spray.
  2. Trim ends of squash and steam until tender. Drain well before chopping.
  3. (If using butternut squash, peel and cut into 1-inch pieces, then put on a baking sheet. Sprinkle with olive oil, salt and pepper and roast in a preheated 300F degree oven for about an hour until tender.)
  4. While squash is cooking, saute onion in butter.
  5. Preheat oven to 375F degrees.
  6. Mix cooked squash, onion, bread crumbs, beaten eggs, melted butter, and sugar together in a large mixing bowl and then put mixture into casserole dish.
  7. Melt a few tablespoons more of butter and add additional crumbs, then spread mixture on top.
  8. Bake for about an hour or until set and browned on top.

 

 

Comments

  1. Recipe sounds good. I always like to add a splash of acid – balsamic vinegar is the best – to squash dishes. It brightens the richness and gets to a “sweet, salt, sour” taste. You know how generous I always am with my advice, girls! Happy Cooking!

  2. I’m tickled to see that you chose a different squash than I used in my recipe. Guess I should have been more specific in my instructions. Makes me happy that your oops turned out well cause pretty much everything I cook has some modification. Will certainly give your modification a try cause we love butternut squash. Gotta say though, that you don’t have to peel yellow crookneck squash. And cutting up butternut squash in itself is a challenge.

    • So true about not having to peel the crookneck; if you do use butternut, try putting the whole thing (trimmed on both ends) in a 300 degree oven until it softens up; it’s easy to cut after that. … or you could take a shortcut and purchase the squash already cubed!
      Glad you approve of my going rogue! I guess that’s what cooking is all about. But in this case, the inspiration was all yours!

  3. I can taste it now. It inspired me to make it tonight with one lowly delicata squash that I bought last week. It will go well with our seared duck breast dinner tonight. Thanks for the inspiration.

    • Just saw your comment and so glad it inspired you… high praise indeed! Your dinner sounds divine!