Sunday Squash Casserole, everybody loves this one!

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Y’all ever been in the South on a Sunday?  Anywhere south of the Mason-Dixon line?  Because Sunday in the South means church, church clothes, (NO tank tops, flip-flops or shorts!), and relaxing with family over dish after well prepared dish of southern classics.  When I was in school in Macon I was stunned by the array of vegetable dishes offered in friends homes not to mention the platters of fried chicken, smothered chicken, baked ham, roasted turkey or tenderloin of beef.  Remember, Mama couldn’t and didn’t cook so in our house, growing up, Sundays meant a gorgeous table laid with glistening silver and china, beautifully arranged flowers and burnt food.  Yep.  Mama would serve food that was completely black and burned on one side.  She’d just plate that zucchini, chicken, dolphin, anything charcoal side down and keep on keepin’ on.  As a result, my time spent in girlfriends houses was filled with awe and wonder.  Not because they had beautifully appointed homes.  Heck, no.  I had that! It was that I was continually astonished at the culinary epiphanies that hit me round every corner.  Strawberry jam, BUTTER, fried chicken, iced tea…grilled cheese sandwiches.  And Sundays in a Southern home meant side boards groaning under the weight of every vegetable imaginable, at least six or seven, and that didn’t include the biscuits and desserts.  Most Sunday dinners included squash casserole and I soon learned there are good ones and there are bad ones, however, that is completely subjective.  Some featured thick rounds of squash glistening with butter, the seeds leering back at me as if to remind me of Mama’s blackened attempts of zucchini and summer squash.  Ugh.  Her squash was the definition of gross.  I must tell you, though, there is another method of preparing squash casserole which requires you to process the cooked squash mixture and the outcome is pure magic.  Smooth but still with texture this summer squash casserole doesn’t even taste like a vegetable.  Yes, the squash is sweet but the addition of onions and pepper-jack cheese gives it a savory, piquant twist you will positively love.  It’s the only way I’ll eat summer squash.  My hope is the next time you put out a big, Southern-style spread replete with English peas, black-eyed peas with snaps, collard greens with pot likker, candied sweet potatoes, tomato aspic, stewed okra and tomatoes, sweet and sour red cabbage and fresh shelled lady peas you’ll consider serving this glorious summer squash casserole.

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Summer Squash Casserole

  • Servings: 6-8
  • Difficulty: easy
  • Print

  • 4 tablespoons olive oil
  • 1 large onion, roughly chopped
  • 4 1/2 pounds yellow squash, roughly chopped
  • 1 cup plain Greek yoghurt, or any plain, thick yoghurt
  • 8 ounces pepper-jack cheese, grated
  • salt and pepper to taste
  • 3 eggs, lightly beaten
  • 1/4 cup dry white wine
  • 1/4 cup Panko bread crumbs
  • 1 teaspoon olive oil
  1. Pre-heat oven to 350°.
  2. In a large skillet heat the olive oil over medium heat and add the chopped onion.  Cook until clear but not browned.
  3. Add the chopped squash and gently stir to coat with the oil and onions.  Adjust the heat if needed so as to cook the squash but not to brown.  Stir occasionally  for the squash to cook evenly and for the juices to evaporate or cook off.  You don’t want any liquid as that will cause the casserole to be watery.  Cooking the squash may take as long as 15 minutes.  That’s fine.  Get rid of the water.
  4. Remove the pan from the heat and allow to cool 10-15 minutes.
  5. While the squash is cooling mix the Panko with the teaspoon of olive oil and toss well that all the crumbs are covered.  Set aside.
  6. Transfer the squash to a food processor or blender and pulse until there are no lumps or large pieces of squash.  Return squash to pan.
  7. To the squash add the yoghurt and cheese and mix thoroughly by hand.  Taste for salt and pepper.
  8. Add the eggs and wine and stir well.
  9. Pour the mixture into a greased 9 X 13 pan.  Scatter Panko crumbs evenly over top.
  10. Bake for 35-45 minutes or until golden brown on top.

http://www.theirreverentkitchen.com

 

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