I love squash. Randall is not a huge fan so we eat very little of it. In our 8.5 years of marriage I can count the times I have prepared it. We took Henry to a local produce stand last weekend for the first time and I insisted we purchase squash. I make my hubs try things even though he does not particularly like them. He is a grown man in a house with other folks and can deal…just sayin! ha. So, I made a squash casserole and sprinkled it with love, of course. He actually liked it and said it could a “do over”! He is a good man, I tell ya. Branching out is not so bad.
This recipe is sort of like my Meemaw’s, but tweaked a bit. She made a yummy squash casserole…she casseroled everything. I am a lot like Wilma, I too adore a casserole!
3 pounds yellow squash, sliced into 1/2-inch-thick rounds
1 medium onion, diced
2 cups crushed buttery crackers, into coarse crumbs
2 tablespoons butter
Coarse salt and ground pepper
Preheat oven to 350 degrees. Place squash in a large saucepan with onion. Add enough water to cover; bring to a simmer. Cover, and cook until squash is tender, 10 to 15 minutes. Drain, and mash slightly in a colander, pressing to remove as much liquid as possible; transfer to a large bowl. Add 1/2 cup cracker crumbs and 1 tablespoon butter to squash. Season with coarse salt and ground pepper; mix well. Transfer to a shallow 8-inch square baking dish. Sprinkle with remaining crumbs; dot with remaining tablespoon butter. Bake until golden, 25 to 30 minutes.
And while I prepared our squash casserole, pork loin, fresh tomatoes and grilled veggies this little foodie of mine played with his play dough. His Daddy bought him play dough and he is so good with it. He does not try to eat it, which makes me VERY proud. Sweet little love!