This product is essentially spiced and salted bread crumbs not quite yet in crumb form, so I crushed it up and used it in the dish. Here you can see my changes to the recipe: pieces of zucchini in with the yellow squash, and bigger, uneven bread crumb sizes from crushed up turkey stuffing mix.Īlso due to it being January, I had in pantry half a bag of bread-based stuffing mix (good ol’ Pepperidge Farm brand), left to sit since Thanksgiving. This is the squash casserole in the pan before baking. ![]() That’s why you’ll see green among the toasty browns and yellows in these photos. So, diverging from anything my dad ever did, I went ahead and prepared this with some zucchini mixed in. Some of the yellow squashes looked a little overgrown to me, while the zucchini looked just perfect. It’s January, and I was inspired to cook this dish now by some very fresh-looking organically-grown summer squashes from Florida, in season at the grocery store. I’m a big believer in working with what I’ve got and what’s in season, and that’s what I did when putting together this squash casserole for the blog. What I Changed to Choose the Best Produce-and to Use Up Leftovers thyme makes a difference: dill gives a softer, sweeter, grassy flavor and thyme pushes the taste and aroma in a more earthy and herbal direction. The choice of herb to include changes the squash casserole, and I can’t predict which you’ll like best. Instead, what’s good about the flavor of summer squash is emphasized and amped up by the similar sharp and nutty flavors in the dairy products and toasty crumbs. Admittedly, you can take just about anything and surround it with butter, cheese, and bread crumbs and it will taste good.īut this isn’t an example of hiding vegetable flavor amid other flavors. I’m not a huge fan of summer squash, but there’s something magical here. This squash casserole is a kids’ favorite because of all the cheese and the crunchy, buttery bread crumbs, but I’ve enjoyed it, maybe for evolving reasons, from toddlerhood to middle age. You can also mix in some green or gold zucchini. Once they eat it, they always want to have the recipe!” For this recipe, use yellow crookneck, straight neck, or even a patty pan type as shown here. Today my father, Stephen, writes, “I have served this squash casserole not only to my family but to a variety of guests, and it is universally loved. Then he only made this casserole in the summer. My father says they sooner or later figured out that summer squash doesn’t freeze very well. We had a freezer in the basement and when the yellow crookneck and straightneck plants are cranking out the squashes like nobody’s business in July and August, my parents would cube, blanch, and freeze the squash so that we could enjoy this dish throughout the long Maine winter. My father grew up in Florida eating this dish, and I grew up eating it at my house in Maine. ![]() Yellow summer squash casserole is a classic southern side dish.
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