The uellow squash is used for its versatility, its edible skin, silky flesh and mild flavour. They all make this dish worthwhile.
Squash Casserole
This is a side dish but can be a main dish in its own right. Absolutely gorgeous and frequently prepared at our house.
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Servings: 4 people
Calories: 1131kcal
Ingredients
- 2 lb yellow squash 1 kg
- 1 tsp Salt
- 1/8 tsp sugar
- 7 tbsp butter
- 1/2 cup onion chopped
- 1 1/2 cups New York Cheddar grated
- 1 cup sour cream I use low-fat
- 1/3 cup Romano cheese grated
- 1/4 cup dry white wine or substitute apple juice
- salt to taste
- 1 cup dry bread crumbs
Instructions
- Cut squash in 1/4 in (1 cm) slices.
- Bring 2 cups water to a boil; add squash, salt and sugar.
- Cover and cook 20 minutes.
- Preheat oven to 350F (180C).
- Melt 4 Tbs of the butter in a small skillet.
- Add onion and cook until transparent. Set aside.
- When squash is done, drain, pressing to force out excess liquid.
- Stir onion and butter into the squash.
- One at a time, add the Cheddar, sour cream, Romano, white wine and salt and pepper to taste, mixing thoroughly after each addition.
- Pour squash mixture into a large casserole or individual ramekins. In skillet saute the bread crumbs in the remaining butter until well mixed.
- Top casserole with the bread crumbs and bake for 20 to 30 minutes or until bubbly.
Nutrition
Sodium: 2009mg | Sugar: 13g | Fiber: 6g | Potassium: 886mg | Cholesterol: 238mg | Calories: 1131kcal | Monounsaturated Fat: 17g | Polyunsaturated Fat: 3g | Saturated Fat: 48g | Fat: 77g | Protein: 48g | Carbohydrates: 57g
