The term squash has its origins in the Native American Narragansett language which literally means a green thing that can be eaten raw. And indeed squash forms an excellent ingredient in salads. But contrary to how the Native American ate the squash, it is now more popular as a cooked dish. In general, squash is divided into two broad categories viz. the summer squash and the winter squash. The seasons mentioned in the names do not necessarily indicate their cultivation cycle. Rather it distinguishes when the squashes are harvested. While summer squashes are harvested before their maturity and have a short shelf life, winter squashes are harvested when they are fully mature and they also have a longer shelf life. Since summer squash is harvested early it is more soft and succulent than winter squashes. Summer squashes also make mouth watering casserole without much preparation and time. Preparing summer squash casserole is an excellent way to liven up your table by indulging your taste buds with a fruit that many would like to give a miss, as they find it bland. Given below are a few recipes to help you rustle up a lip smacking lunch or dinner with summer squash casserole.
Recipes For Summer Squash Casserole
Summer Squash Recipe
- 2 pounds squash thickly sliced (7 cups)
- 1/4 cup chopped onion
- 1 10 3/4 ounce can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded carrot
- 1/4 cup butter
- 2 cups herb-seasoned stuffing mix (about 1/2 of 8 ounce package)
- Boil salt water in a pan and cook the squash along with the onion in it for 10 minutes. Drain the water.
- In a bowl mix the soup and sour cream.
- Then add the shredded carrots and stir.
- Now add the squash and onions and mix thoroughly.
- In a pan melt the butter and add the stuffing mix. Toss to mix properly.
- Take half of the stuffing and layer the casserole dish.
- Add the vegetable mixture in the casserole and then top with the remaining stuffing mixture.
- Put the casserole in the oven and bake for 30 minutes at 350 degrees until the dish is properly heated.
Serve – 6
Yellow Summer Squash Recipe
- 2 pounds yellow summer squash
- 10 ounce cream of chicken soup 8 ounce sour cream
- 1 carrot (grated)
- 1 onion (chop fine)
- 1 package Pepperidge Farm corn bread stuffing (half in recipe and half for the topping)
- 1 stick butter
- salt and pepper to taste
- Boil a pot of water and slice the yellow squash into small cubes. Put the quash cubes into the water and then boil for 6 minutes. After six minutes slice the squash slices.
- In a bowl mix the cream of chicken soup, sour cream, grated carrots and onions. Melt the butter and add it to the mixture. Mix properly.
- Now add half the cornbread stuffing into the mixture and mix thoroughly.
- Add the squash slices and combine them with the mixture.
- Then season the mixture with salt and pepper.
- Take a casserole dish and grease it thoroughly with butter.
- Then put the squash mixture into the casserole and sprinkle the remaining cornbread stuffing on the top.
- Bake at 350 degrees F for 45 minutes.
Serve – 5
Italian Squash Casserole
- 1¾ lbs. zucchini or other summer squash
- ¼ cup minced onion
- 4 cloves garlic, pressed or minced
- 1 Tablespoon olive oil
- 2/3 cup chopped fresh basil
- 1/3 cup sour cream
- 2 eggs
- 1½ cup shredded Italian cheeses (e.g. Parmesan, fontina, mozzerella, etc.)*
- Salt and pepper to taste
- 1 teaspoon worth sugar substitute
- Slice the squash into 2 inch cubes and then grate them.
- In a skillet heat oil and sauté the onion for 2 minutes.
- Add the squash and then sprinkle the salt and pepper. Cook for 6 minutes.
- Using a ladle push the squash towards the side. Add some oil into the center and sauté the garlic for 30 seconds.
- Then mix together and then add the basil.
- Again mix and then turn the heat off.
- Now, take the squash into the casserole dish and then add half the cheese, sour cream and the sweetener and then mix.
- Add the eggs and then mix well. Top with the remaining cheese.
- Bake in a preheated oven at 375 degrees F for 20 minutes.
Serve - 8