I like this Oven Baked Squash 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 do not 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.
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.
This recipe, comments, and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX.
- 5 to 6 large squash (zucchini, crookneck, Mexican or similar summer squash)
- 1 medium onion, diced
- 2 cloves of garlic, finely minced
- 1/2 cup crumbled butter-type crackers (Ritz or Club crackers)
- 4 tablespoons butter, cut into small pieces
- 1 cup Colby Jack cheese (or similar cheese), shredded
- 2 eggs, slightly beaten
- 1/2 cup milk
- 1 teaspoon of salt
- 1 teaspoon black pepper, freshly 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.