(no subject)

[msmemory_archive]

Back 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 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.

Comments

[new-man.livejournal.com]

"May-o-nnaise?"

It was delicious as delivered, really. I didn't have any of the non-onion version, but I'm saving this recipe.

[corwyn-ap.livejournal.com]

We have had good results from baking squash. Half the time meat down, the other meat up with butter and brown sugar on top. You might try that as a way to get cooked squash (and reduce the ingredients by what is used in the baking of course).

[msmemory.livejournal.com]

That's a possibility. For efficiency, I used frozen butternut squash, but next time I may make my own, fresh.