6.10.13

yellow squash casserole

I kept hearing good things about this dish, but it wasn't until I inadvertently ended up with 7 kg of pattypan squash, that I finally decided to make it. It was heaven. The best vegetarian bake I ever ate in my life.

It's not a low fat recipe, don't even try to make it so, and if you can control yourself not to eat half of it in 24 hours, you won't regret it :D

After surfing the net and consulting several friends, I decided to replicate this recipe.



Ingredients
3 medium pattypan squashes (1.8 kg)
4 tbsp butter (divided in two)
1 large onion, finely chopped
2 garlic cloves, finely chopped
3/4 cups shredded Parmesan
1 1/2 cups Trapist (or any yellow cheese)
2 1/2 cups fresh breadcrumbs
220 ml creme fraiche
1 tsp salt
1 tsp freshly ground rainbow pepper mix
1/2 cup parsley, finely chopped
1/2 cup chives, finely chopped
2 large eggs, beaten
1/4 tsp garlic salt

Partially peel the squashes with a vegetable peeler (leave a bit on, for colour). Chop in 1 inch cubes, discarding any that are full of seeds (usually the most central bit, some seeds are ok). Drop into boiling water and allow to simmer for a few minutes until the squash softens (don't overcook it.) Remove from water with a slotted spoon and drain well on kitchen paper. Cover with kitchen paper and lightly press, to remove excess water.

Sautee the onions in 2 tbsp butter until soft. Add the garlic and allow to become fragrant. Pour the onion mixture on the drained squash. Add 1 cup of breadcrumbs, Trapist cheese plus 1/4 cup Parmesan, the herbs, creme fraiche, salt and pepper and two beaten eggs. Combine well in the baking dish.

Melt the remaining butter and add the remaining breadcrumbs, 1/2 cup Parmesan and garlic salt. Stir well until combined.

Top the squash casserole with breadcrumb mixture and bake at 180 C for 40 minutes.



Enjoy as a side dish with meat or stand-alone vegetarian meal with some salad. Bon appetit!

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