Thanksgiving, Part III: Squash Casserole

Okay, I'll be honest: I didn't make the squash casserole for Thanksgiving this year. My sister did.  She did last year too. But, I have made it before and all of us in my family (mom, dad, sister, me) make it the same. So I'm not really cheating by posting this.

(please forgive the horrible photo: it was Thanksgiving and people were hungry)

Squash casserole

(Don't know where Mom got the recipe, and this isalmost exactly as she gave it to my sister and me)

• 2 c. yellow squash
• 2 eggs, beaten
• ¾ c. mayonnaise (I use a little less, about ½ cup)
• 1 c. grated cheddar cheese
• 10 green onions (I usually use regular onion)
• ½ stick butter or margarine
• 1 t. salt
• 1 t. pepper
• ½ c. cracker crumbs (don’t fight over who gets to crush them)*

In a large pot, with a little water, cook the squash until it  is tender.  Drain. 

Saute onions in butter until tender.   Combine all ingredients except cracker crumbs and put in a buttered casserole dish.  Top with cracker crumbs and bake at 400 for 25 to 30 minutes.

* My mom put this note because my sister and I literally fought over who got to make the cracker crumbs.  My mom had this cool device (probably a nut chopper of sorts) that was a glass jar with a plastic funnel that screwed on top.  at the bottom of the funnel were some awesome teeth and there was a handle you would  turn to crunch up the crackers.  My sister and I would each get to crush half a pack of Ritz crackers.  Were someone to crush more than her share, chaos would ensue. 

Smothered Squash

At the grocery store yesterday, they had the most gorgeous squash, so I bought some even though they weren't on my list and I was trying  to be a good little shopper by sticking to the list.. It didn't last long; the squash were just the first of multiple non-list items. But the squash was well worth it.  I don't think I've ever had any this sweet; I was genuinely taken by surprise when I took my first bite. I was ebullient when I saw I would have leftovers, meaning I could have the deliciousness again (and again).

Smothered anything is rather simple to make; squash is no exception.  It's something my family has always made (though maybe infrequently) and now that I live with a fellow gourd lover (unlike hubby), I can finally make it. 

Smothered Squash

• 4-5 medium sized yellow squash, sliced into 1/4 inch rounds
  
• 2 large onions, sliced
• 4 tbsp butter
• salt and pepper to taste

In a large skillet (one with a top), melt butter over medium heat.  Add the onions and saute for 5 minutes, or until they start to wilt. Add in the squash. Cover and, stirring occasionally, cook for about 20-30 minutes, until the squash becomes translucent and begins to fall apart.  Add salt and pepper to taste.

Serves 4 generously.

Squash Hearthbread

So, remember that time I posted about spaghetti squash? (Pssst, it was only 20 minutes ago!) Anyhoo, I had tons of squash left over from when I made it yesterday, and I really didn't want to throw it out. I wanted to give the squash a chance to shine and make itself beloved in my eyes. At first I thought savory muffins might be nice. Then I remembered the tasty, tasty bread at Biaggi's and thought perhaps I could mimic that.


So basically, I used Nigella's hearthbread recipe that I adore, and modified it a bit. I prepared the dough as usual and let it rise. Then, when it came time to halve it and roll it out, I stretched it a bit then put about 1/2 a cup of squash on each half. Then I pulled the edges together, sealing the squash inside. I rolled the dough and had a few bits where the squash exploded through, but it's okay. I then brushed the tops with olive oil, sprinkled them with salt and pepper, then baked as per the recipe.

It's pretty tasty, though I don't think this is the best way to do spaghetti squash either. My friend Amanda, who loves squash, seemed to enjoy the bread. Even hubby thought it wasn't too bad (he's not a gourd fan). It's tasty. I plan on eating some and then bringing some to work. This seems to be a good way to get rid of leftover veggies.

Spaghetti Squash

What is this, a sea anemone?? No my friends, it is the spaghetti squash, of which I have just recently become aware. My friend at work had recently made some, so I talked with him a bit, got some ideas, and decided to try it.

I'd seen a recipe online and decided to try that idea. Basically, you bake the squash, remove the "noodles" and toss it with whatever you want.

I'm not sure how I feel about it. It's sweet and crisp. I think I didn't have enough savory to balance the sweet, but it's not a gourd I'm giving up on easily (you'll hear more about that soon).



Spaghetti Squash

• 1 spaghetti squash, halved lengthwise
• 1 onion, diced
• a couple garlic cloves, minced
• a few tbsp butter

I used a few different sources to bake the squash. I halved it, then placed it face down on a baking sheet. I baked it at 350F for about 20 minutes, then flipped the halves over and brushed them with olive oil. I let those bake until the squash was soft.

While that's going, saute the onion and garlic in the butter.

Once the squash is baked, use a fork to scrape the strands out. You'll easily be able to tell which way to go. It's super fun.

Toss the squash in with the onions and garlic. Saute for a few minutes.

Serve sprinkled generously with parmesan.