recipe and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX. Check
out more of Cynthia's
Squash is actually one of
my favorite vegetables for cooking. It is so incredibly versatile, you can
bake it, boil it, grill it, and fry it. It seems to go well with so many
other foods. It is a great side for most meats, including poultry and even
fish. It can be found fresh in almost any supermarket, and if you want to
grow your own it is a very good garden staple.
I like this recipe
because it incorporates several of my favorite foods, squash, corn, onions
and cheese. It is also a dish that many kids will eat even if they think
they don’t like squash. In a way it resembles macaroni and cheese with the
macaroni substituted for squash. You can also add corn to the dish to
stretch it and feed more people.
Oven Baked Squash (Calabaza al Horno)
Yields: 6 servings
Prep time: 20 min
Cook time: 40 min
5 to 6 large squash
(zucchini, crookneck, Mexican or similar summer squash)
2 cloves of
garlic, minced finely
1/2 cup crumbled butter-type crackers (Ritz or Club crackers)
4 tablespoons butter, cut into small pieces
1 cup shredded Colby Jack cheese, or similar
eggs, slightly beaten
1/2 cup milk
1 teaspoon of salt
1 teaspoon fresh-ground
6 slices Asadero cheese
, or other melting cheese of your choice
Preheat oven to 350 degree F.
Butter a 9- by 13-inch casserole dish.
Clean the squash then slice
into 1/4-inch circles.
In a large bake pan, arrange the squash slices in a strainer or rack over 1/2-inch of boiling water. Cover and steam
just until barely tender, approximately 10 to 15 minutes. Remove from heat, drain
any excess liquid from the squash, and mix in the onion and garlic.
Arrange half of the cooked
squash mixture in the prepared casserole dish. Add a layer of crumbled crackers,
butter pieces, and 1/4 cup of the shredded Colby Jack cheese; then continue layering with
the remaining squash, butter pieces, and shredded cheese to use it all.
In a small bowl, mix the
slightly beaten eggs into the milk with a small whisk or a fork, adding the salt
and pepper while you are mixing. Pour the milk/egg mixture
over the top of the entire dish and cover with the sliced Asadero cheese.
Cook approximately 30 to 40
minutes or until just beginning to brown on top.
Makes 6 servings.