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I am re-reviewing this recipe because I really like the bones of it. The first time I made it, the squash's seasonings didn't really come through. So first of all, after I mashed the squash, I drained it for a second time. I replaced the 1/2 tsp salt with 1 tsp Lawry's Seasoning Salt and I added 1/2 tsp pepper. I also upped the ground red pepper to 1/4 tsp. I added 1 1/2 TBSP fresh diced jalapeno and a 2oz jar of pimientos, drained. Kept the basil and everything else the same. It was soooooo good!!! I love the method of this recipe so definitely taste your squash mix before putting it in your casserole to suite your tastes because I think that salt and heat are definitely subjective. Love this recipe, thanks for posting!!!!!

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Chef*Lee June 22, 2008

The gratin topping is perfect in this recipe! But we thought the squash mixture was a bit wet and bland, so next time will saute the squash and onion with some garlic, and double the basil and red pepper flakes. Thanks for sharing GypsyAnn! Made for PAC Spring '08.

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WiGal April 05, 2008
Country Yellow Squash Bake