Zephyr Squash Casserole | Sequatchie Cove Farm

Variation on a Classic by Jim Pfitzer

Ingredients:

• 3 medium-size zephyr squashes
• 2 slices of Niedlov’s sourdough bread
• 1 medium onion
• 3 cloves of garlic- pressed
• 1 small handful of fresh savory
• half a stick of butter
• about a half cup of milk (I use soy. whatever)
• black pepper
• freshly grated parmesan
• breadcrumbs

Method:

1. cut the squash into cubes, oh say a half-inch or so, do the same with the onion and steam them until they are tender.
2. while they are steaming, toast the sourdough bread and cut it into cubes of similar size.
3. remove the squash and onion from the stove and stir in the garlic and the butter
4. put the concoction in an eight inch, buttered, baking dish and add the croutons, savory and milk and stir them all up real good
5. cover the top with parmesan cheese
6. cover the cheese with bread crumbs

Bake at 350 degrees for twenty minutes.

Eat it while it’s hot. Seres four. Great with a fresh salad.

Filed under: Seasonal Food Recipes on July 10th, 2009 |