All Recipes,  Side Dish

Scalloped Squash

I can’t tell you where this recipe came from because it’s not a recipe at all. What I mean is that my mom used to, what she called, scallop dishes. Growing up, that meant adding eggs and crackers to stuff, that’s all I ever knew.

This is somewhat like that. I had some squash a friend gave me who has a garden, and I had some carrots, and I wanted to “scallop” it. Sounds even weirder when you say it out loud.

This is a recipe for that, in case you’re interested in scalloping too, and I don’t mean shellfish, even though I do love scallops. Gee, wonder what scalloped scallops would taste like?

Scalloped Squash

Ingredients

  • 2 large yellow squash
  • 1 large zucchini
  • 1/2 cup coarsely chopped or grated carrot
  • 1/4 cup butter
  • 1 clove garlic, or 1/2 t. garlic powder
  • 1 1/4 cup saltine cracker crumbs
  • 1/2 cup shredded cheddar cheese
  • 2 dashes tabasco sauce
  • 1/2 t. salt
  • 1/4 t. pepper
  • 2 large eggs, beaten

Instructions

Preheat oeven to 350 and Spray a medium casserole dish with vegetable nonstick cooking spray.

  1. Slice the squashes into lengthwise quarters, then slice crosswise. Place the squashes and carrots in a saucepan, cover with water, and salt well. Bring to a boil, reduce heat to medium, and cover. Cook for about 20 minutes, until the vegetables are very soft.

Meanwhile, in a medium skillet, melt 3 TB of the butter over medium-low heat. Stir in the onion and cook slowly until very tender and translucent, 6-8 minutes. Add the garlic and cook for another minute or so. Place the mixture into a mixing bowl.

Wipe out the skillet with a paper towel and return it to medium-low heat. Add the remaining tablespoon butter; melt. Stir in 1/2 cup of the cracker crumbs and cook for a minute or so, until crumbs are golden brown.

Drain the squash mixture. Mash vegetables slightly with a fork or potato masher. Spoon the squash into the mixing bowl with the onions. Stir in the rest of the uncooked cracker crumbs, the cheese and a dash or two of Tabasco. Salt and pepper to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted crumbs over the top.

Bake, uncovered, for about 45 minutes, until golden brown and lightly firm in the center. Serve hot.

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