Tuesday, September 19, 2017
Although I did not plant any squash this year, the squash has arrived as usual. My neighbor - he of the Hotel-Sized-House (HSH) - planted enough squash for the both of us. And then some. Every few days, we meet at the fence line and I give him a couple dozen eggs or a half gallon of goat milk and he gives me a box of produce. The last box had some potatoes and onions, twenty or so tomatoes, and eight big yellow crookneck squash.
I've been putting squash in just about everything lately - chicken soup, Mexican rice, scrambled eggs. Nonetheless, the squash piles up. So I went looking for an application that would use up larger quantities. After perusing my cookbook collection and consulting Epicurious, I decided on a yellow squash casserole. I'd never made anything like it before, but it sounded good and it would use up at least two yellow squash. There were several recipes to choose from, but none of them exactly fitted what I had in mind, so I decided to do an experiment. I wanted something like a soufflé and something like a gratin.
An aside. One of the nice things about being a lady of a certain age - and lord knows the pleasures are few - is that I have accumulated enough skill at a number of endeavors that I need not follow someone else's instructions, but can imagine what I want to create and be reasonably certain that I can in fact accomplish my vision. Sometimes there are failures - of course there are - but sometimes there are beautiful minor triumphs.
Today's experiment was a success. Actually, it turned out so good that I might make the same thing even when we are not inundated with squash. I might actually BUY squash to be able to make this dish. Here's a recipe.
-Preheat oven to 350
-Make a simple bechemel sauce (about two cups - from two tablespoons butter, equal volume flour, and about two cups milk. I used fresh goats' milk) seasoned with plenty of garlic and fresh ground pepper
-Grate enough yellow squash on the large holes of a box grater to make 4 cups of grated squash.
- in a large mixing bowl, mix grated squash, one half of a minced yellow onion, three eggs, and the (cooled) bechemel
- blend in one cup (give or take) grated pepper jack cheese
-scrape mixture into a deep casserole dish.
- top with a mixture of fresh bread crumbs, Parmesan cheese, and oregano.
-bake in a 350 degree oven (covered) for approximately 30 minutes. Uncover and raise heat to 400 to brown the crumbs.
Serve with a green salad and some sort of starch - pasta or rice.