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Nov. 28th, 2008 09:51 amBack in early October, when we did Unity's visitation in Amherst, this was one of the potluck dishes. I wanted more vegetables, so tried it even though I'm still cautious around squash. It was pretty good, and not squash-y, so I asked for the recipe.
Squash Casserole
2 cups cooked mashed squash
1/4 cup sugar
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
1/2 cup cracker crumbs (I use Ritz)
1/2 cup chopped onion
1 egg beaten
*****************
Topping:
1/2 cup cracker crumbs
1/4 cup butter (1/2 stick) melted
1/2 cup chopped pecans
Combine the squash, sugar, mayonaise, cheese, 1/2 cup cracker crumbs, onion and egg. Place in a 1 1/2 quart casserole dish and top with cracker crumbs, melted butter and pecans. Bake in a 350 degree oven for 40 minutes. Serves 4-6
--Jan Gillis, Amherst MA
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Having made it yesterday and brought home my casserole dish totally clean, I can call it a success. Next time, though, I think I'll make a tweak or two. If I'm going to use gluten-free crumbs again as I did for![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
mare_in_flames's sake, I think I'll use a bit fewer. Also a little more squash generally. It had quite lost any sense of being squash, and was a little dry. (Baked too long? Special crumbs? Needs more squash? Worth playing with those variables) Maybe also brown sugar or honey instead of white sugar.
Squash Casserole
2 cups cooked mashed squash
1/4 cup sugar
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
1/2 cup cracker crumbs (I use Ritz)
1/2 cup chopped onion
1 egg beaten
*****************
Topping:
1/2 cup cracker crumbs
1/4 cup butter (1/2 stick) melted
1/2 cup chopped pecans
Combine the squash, sugar, mayonaise, cheese, 1/2 cup cracker crumbs, onion and egg. Place in a 1 1/2 quart casserole dish and top with cracker crumbs, melted butter and pecans. Bake in a 350 degree oven for 40 minutes. Serves 4-6
--Jan Gillis, Amherst MA
-----
Having made it yesterday and brought home my casserole dish totally clean, I can call it a success. Next time, though, I think I'll make a tweak or two. If I'm going to use gluten-free crumbs again as I did for
mare_in_flames's sake, I think I'll use a bit fewer. Also a little more squash generally. It had quite lost any sense of being squash, and was a little dry. (Baked too long? Special crumbs? Needs more squash? Worth playing with those variables) Maybe also brown sugar or honey instead of white sugar.
