While we were brunching hard over the weekend, my friend had mentioned wanting to make a squash casserole to use up some of the squash from her farm share. Wouldn’t you know I could not stop thinking about it. I’ll daydream about foods and things, and squash casserole is usually not on the top of my daydream worthy foods. But it was there. When I was checking my garden I noticed a couple of really nice zucchini and took that as a sign that I should make it. Typically this recipe uses yellow squash, which I now have, but at the time I was limited to my zucchini. So I rolled with it. It was basically amazing. So amazing, that I actually ate most of it, while it was cooling, before the rest of dinner was even ready. I could not stop. It was so good, that I knew my husband who absolutely hates zucchini simply had to try it. He was skeptical and asked me not to take offense if he spits it out. But I smiled knowing it wouldn’t even get to that. And, of course, I was right. It makes me happy when I can get him to eat something he hates and can show him it’s actually not so bad. The toddler on the other hand…. not so much. The instructions, at first, looked daunting. But it was so easy to put together. And when I saw daunting, I mean after working a really long day at the office, having picked up my son from school and being alone with him so all he wanted was to play and didn’t care about me making dinner daunting. But the crackers were a great distraction. He just popped up on the counter and sat there “helping” me by eating the crackers. I love when he gets involved and asks questions about what I’m doing in the kitchen. It also makes me happy when I give him a veggie and he asks, is this from our garden? It seems, to him, it’s more rewarding to eat something we’ve produced and I couldn’t agree more. It just tastes better somehow! This recipe is very forgiving with what type of squash you use yellow/green/a combo of both, go crazy. I might even adapt this further to make a fall casserole with my butternut squash that’s growing. Yum!
- Place squash, onion, and a small amount of water in a pan. Place on your stove top and cook over medium heat for about 5 minutes, or until the squash is softened. You want this to be fork tender, not at all mushy. Heat your oven to 400 degrees F.
- Meanwhile, add Ritz Crackers to a Ziploc bag and crush using a rolling pin, or with your hands, or with anything you have around. Add the cheese to the bag and shake to combine.
- In a liquid measuring cup, measure our the milk. Add in the eggs, salt, and pepper, and stir to combine.
- Spray a baking dish (8x8 ish is what I used) with cooking spray. When the squash is done, drain and add to the baking dish. Mix in half of the crushed cracker/cheese mixture and stir to combine. Add in the melted butter and stir once more. Pour the egg mixture over the top and mix it up a bit so that it's all combined. Sprinkle the additional cracker mixture over the top of the casserole. Using your hands, lightly spread it around so that it's evenly distributed over the top. Place the tiny cubes of butter across the top.
- Place the casserole in the oven, uncovered, and bake for about 20 minutes or until the top is golden and the egg mixture is set. 20 minutes was absolutely perfect for me. Let it sit for 10 minutes before serving (if you can!). Serve warm.
Barely even adapted from All Recipes