Recipe by barefootmommawv
This is a pretty good recipe. I haven't had a chance to try many yet. I'm new to eating squash so I had to think of many different ways to enjoy it. I have also found out that you can make this ahead of time and freeze it in either a vacuum sealed bag or freezer zip lock bag in the aluminum pans. When your ready for it just take out of freezer and pop right in the oven. Allow 15- 20 extra minutes to cook.
Top Review by Momma2IsaacWifey2Jim
This is very similiar to the recipe I always use and we love it...only differences, the chopped carrot and dash of hot sauce...which I'm trying in the next casserole!!! I sometimes use bread crumbs in place of the cracker crumbs and cream cheese in place of the cheddar. My 2 year old even loves it!
- 2 lbs crookneck yellow squash or 2 lbs other yellow squash
- 1⁄2 cup coarse-chopped carrot
- 1⁄4 cup butter
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 1⁄4 cups Ritz cracker crumbs
- 1⁄2 cup grated cheddar cheese
- 1 dash hot pepper sauce, such as Louisiana hot sauce
- 1 dash salt
- 1 dash pepper
- 2 eggs, light beaten
Directions See How It's Made
- Preheat the oven to 350 degrees.
- Butter a medium baking dish.
- Slice the squash lengthwise into quarters, then cut into 1/2 inch thick wedges.
- Place the squash and carrots in a saucepan, barely cover with water and salt well.
- Bring to a boil, reduce heat to medium and cover.
- Cook about 20 minutes, until the vegetables are very soft.
- Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat.
- Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes.
- Add the garlic and cook an additional minute.
- Scrape the mixture into a mixing bowl.
- Wipe out the skillet, return to medium-low heat, and add to it the remaining tablespoon butter.
- Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
- Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl.
- Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce.
- Salt and pepper generously to taste.
- Stir in the eggs and spoon the mixture into the prepared baking dish.
- Scatter the toasted cracker crumbs over the top.
- Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center.
- Serve hot.