Squash, glorious squash--love anything from the garden and we've been eating a ton of this from Dad's garden! The first is a squash casserole given to me at the exact appropriate morning before a family dinner party when I was wondering how to prepare squash that evening, by my friend Sally of the Aunt Sally blog. This is a really wonderful casserole, a great different way to prepare the vegetable but still nice and simple, allowing the garden sunshine flavor to come right through. I also loved that I could prepare it in the morning, stick it in the fridge, and not have to worry about it until I pulled it out to bake it off 45 minutes before my guests arrived. Thanks Sally!
The second is my own simple preparation of squash sauteed in butter with a generous sprinkling of Cavender's Seasoning, producing locally just a bit south of here in Harrison Arkansas. Yummy stuff and so easy to perk up any dish!
5-6 cups cubed squash of any color, with or without skin
1 Tbsp vegetable or chicken bouillon
1/2 cup sour cream (dill or french onion potato chip dip works well too)
2 Tbsp butter, melted and cooled
1/2 cheddar cheese, shredded
2 Tbsp chopped chives or green onions
1 tsp Cavender's Seasoning
1/2 tsp salt, if needed
3 Tbsp melted butter
1/2 cup grated Parmesan
1/2 cup bread crumbs.
1. Wash and cube squash. Boil in water and bouillon until just barely tender. Drain and cool.
2. Gently stir in rest of ingredients EXCEPT butter, Parmesan, and bread crumbs.
3. Pour mixture into a buttered casserole dish, 10" x 8" or slightly larger.
4. Stir last three ingredients together and top the casserole.
5. Bake at 350 degrees for 30-45 minutes or until browned and bubbly.