|Butternut and yellow squash with onions|
I signed up to bring squash to the fourth grade Thanksgiving feast at my son's school. I had cooked yellow squash before, but wanted to do a casserole since I thought that would be more appealing to kids. I found butternut squash at the produce market yesterday and decided to give that a try, too. The two kinds of squash gave a nice blend and looked pretty. It was quite delicious, if I may say so myself. My daughter Julia has a squash casserole recipe that calls for sour cream, but I wanted to do something a little different since I know she's bringing that for Thanksgiving. So I found another recipe on the web and adapted it. This recipe makes a huge 11"x15" pan but you could use a smaller pan or cut the recipe in half.
Butternut-Yellow Squash Casserole
- 1 butternut squash
- 2 yellow squash
- 1 or 2 onions
- Butter (I used one stick)
- 60 round butter crackers
- 1 1/2 cups shredded cheddar cheese
- 1 cup milk
- 3 eggs
- Peel the butternut squash. You will need to cut open the bottom part of the squash and remove the pulp and seeds. Slice the entire squash into bite-size pieces. You should have 5-6 cups. The butternut squash is a little firmer and may need more cooking, so go ahead and saute it in butter or water in a covered skillet on low heat while you cut up the other squash.
- Peel the yellow squash and slice into bite-size pieces. You should have about 4 cups. Add it to the butternut squash in the skillet. (If the butternut squash is already well cooked, then remove it from the skillet before you add the yellow squash.) You may need to do a few batches of squash cooking to get it all done, depending on the size of your skillet and if you are doing the full recipe.
- Dice the onion(s) and add to the squash in the skillet. Continue to cook for a few more minutes.
- Crush the crackers into crumbs. Mix in the shredded cheese. Add half of this to the squash mixture.
- Beat egg and add milk. Mix into squash.
- Put squash mixture into large casserole pan (9"x13" or 11"x15"). Top with remaining cracker crumbs and cheese.
- Bake at 400 degrees for 25 minutes or until lightly browned.
with pulp and seeds removed
|Sauteing in the skillet |
(before I added more butternut squash)
|Butternut-Yellow Squash Casserole|