I tried this recipe once before and it was a massive failure. It turned out a sloppy mess with no flavor. This time I’d like to think I got it right. The original recipe comes from my boyfriend’s fiancé’s (yes, this is big news!) mother and is what you’d expect a gooey, cheesy, southern casserole to be- insanely delicious (her version at least). Somehow I screwed it up, but have managed to redeem myself by making a few minor modifications to ramp up the flavor and cut back on some of the fat and calories. The squash doesn’t get lost in this casserole.
Ingredients: (Makes 2 to 4 servings)
1 small to medium sized bag of frozen sliced squash (thawed and drained)
1/2 small sweet or yellow onion chopped finely
1 small clove garlic minced
1/2 cup pulverized herbed croutons or crostini (I get mine from whole foods, but feel free to make your own croutons out of toasted bread with garlic and Italian seasonings)
1/2 cup crème fraiche (or sour cream)
1/4 cup shredded cheddar cheese
2 tablespoons Italian seasoning blend (basil, oregano, thyme or whatever you have on hand)
salt and pepper to taste
Preheat oven to 350. In a sauté pan on medium high heat, cook onions and garlic until translucent and fragrant. Add squash and stir for a few minutes until heated through and tender. Turn off the heat.
In a mixing bowl, combine crème fraiche, Italian seasoning, cheese, a dash of salt and pepper, and the squash/onion mix and combine well. The heat from the squash and onions will melt the cheese making the mixture nice and creamy.
Transfer this mixture to a small casserole baking dish. Pulse croutons/crostini in a food processor to make breadcrumbs. Spread the crumbs over the top of the squash mix in the casserole dish. Add some fresh grated parmesan cheese to the topping if you’d like. Bake for 20 min.
Serve piping hot with fish and some green veggies. Or eat it any way you like.
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