My friend Robin passed this recipe onto me this summer when I was looking for alternative ways to cook squash from my garden.
Ingredients
6 cups large diced yellow squash
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)
Directions
Preheat oven to 350 degrees F.
Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.
In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
This recipe comes from the food network and is by Paula Deen. It is so yummy and fabulous!
Subscribe Box
{ 2 comments… read them below or add one }
This recipe is SO yummy! I used it time and time again when I was picking tons of squash from my garden! YUMMY!
We love this recipe and use it alot in the summer when squash is fresh. I could eat a dish of it now.
{ 1 trackback }