How do you make Paula Deen's squash casserole?

Paula Deen's version typically involves sautéing squash, onions, and butter, then mixing with cheese, sour cream, and seasonings. It often uses a cracker crumb topping.

How do you keep squash casserole from getting watery?

Squeeze out excess moisture from the squash after sautéing or use a paper towel to absorb it.

What is squash casserole made of?

Squash casserole typically includes squash (yellow, zucchini, or butternut), onions, cheese, eggs, milk or cream, and seasonings.

Do you skin squash before cooking?

For most squash varieties used in casseroles (yellow, zucchini), skinning isn't necessary. You can leave it on for added nutrients and texture. For butternut squash, peeling is recommended due to the tougher skin.

Why can't you eat squash skin?

Squash skin is perfectly edible, but some varieties have tougher skin that might be unpleasant. It's a matter of preference!

What is the healthiest way to eat squash?

Squash is healthy any way you prepare it! Roasting, steaming, or sautéing are all excellent options that preserve nutrients.

Squash Casserole Recipe: Comfort Food with a Twist!

Description

Flavorful dish with a secret weapon: roasted garlic. Perfect for weeknight dinners or potlucks, this customizable casserole can be made lighter for a healthy comfort food option or indulgent with different cheeses and toppings.

Ingredients

Squash: 4 cups (yellow or zucchini), sliced
Garlic: 1 head, roasted
Onion: 1 medium, chopped
Eggs: 2 large
Milk: 1 cup
Cheese: 1 cup shredded cheddar (or Gruyere, Parmesan, goat cheese)
Butter: 3 tablespoons, melted (for topping)
Breadcrumbs: 1 cup
Olive oil: 2 tablespoons (for sautéing)
Salt and pepper: to taste
Optional add-ins: Fresh herbs (thyme, rosemary, chives), additional vegetables (broccoli, corn, bell peppers)

Instructions

Preheat your oven to 350°F (175°C).
Roast the garlic by wrapping it in foil with a drizzle of olive oil and baking for about 30-40 minutes until tender and fragrant. Set aside to cool.
Sauté the squash and onions in a large skillet with olive oil over medium heat until tender, about 10 minutes. Optionally, mash some of the cooked squash for a creamier texture.
Mix the sautéed squash and onions in a large bowl with roasted garlic (squeezed from the skins), eggs, milk, shredded cheese, salt, and pepper until well combined.
Prepare the topping by mixing melted butter and breadcrumbs in a separate bowl.
Transfer the squash mixture to a greased baking dish and sprinkle the breadcrumb mixture evenly over the top.
Bake in the preheated oven for 25-30 minutes or until the casserole is golden brown and bubbly on top. A toothpick inserted into the center should come out clean.

Notes

For a richer flavor, use butternut squash instead of yellow squash or zucchini.
Experiment with different cheeses like Gruyere, Parmesan, or goat cheese.
Add fresh herbs like thyme, rosemary, or chives for extra flavor.
To make it gluten-free, use almond flour or crushed gluten-free crackers instead of breadcrumbs.
Ensure to squeeze out excess moisture from the squash after sautéing to avoid a watery casserole.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 40 minutes (includes garlic roasting time)

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