Wednesday, July 7, 2010

Squash Casserole

Here's a very easy, no muss, no fuss dish that takes advantage of some of my favorite summer produce - yellow crookneck squash.  It's a little different than most squash casseroles, since it doesn't use canned soup, eggs, breadcrumbs or stuffing.  And the crackers don't go on top; they are mixed in with everything else.  Differences aside, it is still absolute comfort food.

Squash Casserole
Serves 6-8

3-4 cups of sliced yellow crookneck squash (about 4-5 squash)
1/2 small-medium onion, diced finely (I use a yellow or Vidalia onion)
2 cloves garlic, finely minced
2 tablespoons butter, solid
olive oil
2 tablespoons butter, melted
1 cup sour cream
1 cup grated cheddar cheese (1/2 of a 8 ounce block)
20 Ritz® crackers, crushed (little over 1/2 of a roll of crackers)

  Time for the prep work.  Bring a medium pot of water to a boil, and preheat your oven to 350°F.  Grease a 8" square baking dish.

  Cook the squash just until barely tender, about 5 minutes.  Drain, and set aside.

  Melt the solid butter and add a drizzle of olive oil to a skillet.  The olive oil will raise the smoke point of the butter and give a touch of flavor.  Add the onion and garlic to the pan and saute until the onion is a golden color.  Make sure to keep your garlic moving, as it'll burn easy.

  In a mixing bowl, stir together the melted butter, sour cream, and cheese.  Add in the sauteed onion, garlic, squash and crushed crackers and mix until everything is well combined.  Scoop the mixture into the greased baking dish.  Bake for 20-25 minutes, until heated through and the top starts to get lightly browned.

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