Summer squash is a favorite of mine. I love the different colors, textures and shapes. Squash can be roasted simply but I also use it in squash casserole. Yes, ‘squash casserole’ sounds a bit funny, but I promise, it’s delicious. This is my grandmother, Dot’s, recipe and even though I never actually ate her version of it (because I was too young to appreciate squash casserole), it reminds me of her. This recipe also makes me think of my mom because she always makes it in the summer, when I’m around. My dad doesn’t like squash so when I’m in town, there’s someone else to enjoy it with her!
I found myself with a bounty of squash and onions this weekend so I made squash casserole for a dinner group. You can bake it before hand so it transports easily. I posted this recipe last summer, but I realized when making it on Sunday, and following my blog recipe, that I forgot to mention that you should melt the butter.
Oops. It still turned out alright but I had to laugh at myself for messing up my own recipe. (It looked a little funny but tasted yummy.)
Dot’s Summer Squash Casserole
3 pounds summer squash, chunked
3 medium onions, chopped
1 teaspoon sugar
1 cup water
salt & pepper
2 tablespoons butter, melted
1/2 cup 2% or whole milk
Parmesan cheese (the original recipe also calls for crumbled crackers on top but we just skip that step now to make it GF! Instead I sprinkle some parmesan cheese on top)
Cook squash & onions with water, sugar, salt and pepper until mashable (about 45 minutes).
Beat two eggs lightly.
Add milk to eggs and mix well with squash. Add butter and mix.
Bake at 325 for about 30 minutes. (With 10 minutes left in cooking, remove from oven and sprinkle parmesan cheese on top.)
Perfect for a 4th of July cookout! Transports with no trouble and reheats easily. You make make it and freeze, and just reheat before serving. Happy cooking!