“No-Mac And Cheese” Or “Summer Squash Bake”đŠđģâđŗđŠđģâđž
I’m a little torn on how to present this dish. Is it a healthy(er) version of mac & cheese? Or is it a very decadent way to serve a vegetable. I’m going to let you decide. I’m kinda on the side of a very healthy, version of mac & cheese, without the carb loaded pasta đ. One thing I can promise you is that it was a major hit! I mean, out-of-the-ball-park!âž Summer Squash Bake is a get them to eat their vegetables winner!
If you’ve read my last few posts and likely most of my posts for the next few months, I’m literally searching for ways to change-up my summer squash repertoire. This is my own version of a southern comfort dish. It’s a baked squash casserole. We had a potluck dinner here at Chardonnay Point. We served this with a beautiful salad and plenty of wine. Here’s how I made it!
It’s Summertime, And The Cooking Is Easy…..
Prepare a 11 x 17 casserole, by spraying with a little non stick spray, set aside. Preheat your oven to 350°. Cut about 5-6 cups of summer, crook neck squash into 1/4 inch thick pieces. Chop one large onion, brown or sweet Vidalia, either kind. In a large saute pan, add 3 tablespoons of butter. Once melted add the onions and the squash and sprinkle with 1/4 teaspoon salt. Let all cook until the squash is tender and most of the liquid has released, about 10 minutes. Drain in a colander and discard the liquid.
In a separate bowl, mix 2 eggs, 1 cup sour cream and 3 tablespoons mayonnaise. Add 1/4 teaspoon salt, 1/2 teaspoon freshly ground pepper, 1 tablespoon freshly chopped thyme leaves or 2 teaspoons dried thyme and 1 teaspoon powdered dry mustard. Add 1 cup grated cheddar cheese and 1 cup goat cheese, mix well. (Or you can use 2 cups cheddar and omit the goat cheese.)
Crunchy, Garlic-Bread Topping
The best part of this summer squash dish is the crunchy, yummy garlic-ky topping. In a food processor add about 5 pieces of sourdough bread or 1/2 baguette. Process to fine crumbs. In a medium saute pan, melt 3 tablespoons of butter with 2-3 cloves of finely minced garlic. Once melted, add the breadcrumbs and cook on medium high until lightly toasted. Remove from heat and add 1 cup freshly grated Parmesan cheese. I’m telling you, this is what your friends want to eat! I used this for a topping on a mac and cheese for my friends baby shower and everyone said it was the best mac & cheese they’d ever eaten. I am positive the topping did the trick!
Carefully fold the cheese mixture into the cooked vegetables, then spoon into the prepared baking pan. Top with the garlic, Parmesan breadcrumb topping. Bake for 30-35 minutes, until the top is golden brown. Serve with a sprinkling of freshly chopped parsley. Delish!
SPECIAL NOTE: Just when you thought this was pretty tame – I added a pound of mild Italian sausage, and no one complained at all! If you do add sausage, just brown the sausage, Crumble and drain of any excess fat. Add to the cheese mixture prior to mixing with the cooked squash/onions.
Ingredients
- 5-6 cups crook neck summer squash
- 3 tablespoons unsalted butter
- 1 large onion - sweet or brown
- 1 cup sour cream
- 3 tablespoons mayonnaise
- 2 eggs
- 1 cup cheddar cheese, grated
- 6 ounces goat cheese, crumbled
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon powdered dry mustard
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- Optional: 1 lb cooked, drained and crumbled sausage
For the topping
- 3 tablespoons butter
- 2 cups breadcrumbs (Dried packaged or from Sourdough bread)
- 1 cup Parmesan cheese, grated
- 3 garlic cloves, finely minced
- Garnish: 1/2 cup freshly chopped parsley
Instructions
- Preheat oven to 350°. Prepare a 11 x 17 casserole, by spraying with a non stick spray, set aside.  Cut about 5-6 cups of summer, crook-neck squash into 1/4 inch thick pieces (about 6 medium sized squash).  Chop one large onion. In a large saute pan, on medium heat, add 3 tablespoons of butter. Once melted add the onions and the squash and sprinkle with 1/4 teaspoon salt. Let all cook until the squash is tender and most of the liquid has released, about 10 minutes. Drain in a colander and discard the liquid. Â
- In a separate bowl, mix eggs, sour cream, mayonnaise. Add 1/4 teaspoon salt, 1/2 teaspoon freshly ground pepper, 1 tablespoon freshly chopped thyme leaves or 2 teaspoons dried thyme and 1 teaspoon powdered dry mustard. Add 1 cup grated cheddar cheese and the goat cheese, mix well. If using, add 1 lb browned, drained and crumbled mild Italian sausage and mix well.
For the Topping
- In a food processor add about 5 pieces of sourdough bread or 1/2 baguette. Process to fine crumbs. Or, substitute packaged panko bread crumbs. In a medium saute pan, melt 3 tablespoons of butter with 3-4 cloves of finely minced garlic. Once melted, add the breadcrumbs and cook on medium high until lightly toasted. Remove from heat and add 1 cup freshly grated Parmesan cheese, mix well.
- Fold the vegetables into the cheese mixture. Spoon into prepared casserole pan, then top with breadcrumb mixture.
- Bake for 30 minutes until top is golden brown. Top with chopped fresh parsley.
Karen Harris https://www.bittersaltysoursweet.com
