Squash Casserole

Being a  nice southern girl, like I am, you must know how to make a good squash casserole. I love me some squash.  Make it into a casserole, throw some cheese on it, and it’s one of the best thing you’ve ever tasted. My Daddy grows squash in his garden and I miss living close by and getting a regular supply. His just seem to taste better. But until I can make a trip to collect some fresh veggies, I’ll have to keep frequenting the local produce stand.

 

Now I found this squash casserole many years ago, before I found the Food Network or there were a million food blogs out there. This is Art Smith’s recipe (slightly enhanced), Oprah’s chef, from his cookbook Back to the Table. He used to come on her show and make some delicious recipes. I’ve had his cookbook for some time now, but had forgotten about it. I pulled it out the other day and found my squash casserole recipe waiting on me. I was so happy! Art didn’t add cheese, but everyone knows you’ve got to have cheese in a squash casserole! See if you like my enhanced version of Art’s squash casserole:

 

Ingredients:

3 medium yellow squash , cut into 1/2-inch half-moons

1 medium onion , chopped

2 cloves garlic , minced

1/2 cup chicken broth or canned low-sodium broth

1 1/2 cups reduced-fat sour cream

1 teaspoon chopped fresh oregano

Salt and freshly ground black pepper

1 cup fresh breadcrumbs (make in the blender or food processor)

1 tablespoon extra-virgin olive oil

1 cup (+) shredded cheddar cheese

Directions:

 

Position a rack in the center of the oven and preheat to 350°F. Lightly oil an 8-inch square baking dish. Slice squash and dice onion.

Bring the squash, onion, garlic and broth to a boil in a medium saucepan.

 

Cook, stirring occasionally, until the broth evaporates and the squash is tender, about 10 minutes. Drain and cool slightly. Stir in the sour cream and oregano and season to taste with salt and pepper.

 

 

Stir in 1 cup of shredded cheese and spread in the baking dish. Sprinkle with a little more cheese, then breadcrumbs and drizzle with the oil.

 

I usually have breadcrumbs on hand, but this time I didn’t so I made my own. I was pretty excited! I toasted a couple of slices of bread, threw them in the blender and viola! Bread crumbs! Pretty cool. I’ll definitely make them again.

Bake until the juices are simmering and the top is crusty, about 30 minutes. Let stand for 5 minutes, then serve hot. I served with some yummy grilled chicken and rice with kale. What a delicious and healthy meal, right?? Have I mentioned.....I love food?? I hope you enjoy this recipe as much as I do!