Unstuffed Squash Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a great way to use the unstuffable squash(maybe too small, or misshapen) but still get the great flavor you're craving this time of year. This came together very easily and the taste was all there! Ingredients:
4-5 cups sliced zucchini or summer squash |
1 medium sweet or red onion, diced |
3 cloves garlic, minced |
8oz fresh mushrooms, sliced |
6t butter, divided |
2-3t olive oil |
2 cups fine bread crumbs |
1 cup chicken stock |
1/2 cup cream or half and half |
2-3t fresh sage, rubbed and chopped |
2t celery powder(if you use salt, please adjust rest of salt, accordingly. i use ground celery seed... great flavor, no salt |
1 cup crushed crackers(i used cornbread crackers, but you can use any flavor you'd like) |
1/2 cup crushed pecans |
kosher or sea salt and fresh ground pepper |
Directions:
1. In large saute pan or deep skillet(I used cast iron), melt 2T butter and oil and add squash, onion, mushrooms and garlic. See Photo
2. Cook over medium heat for about 4-5 minutes until veggies are just starting to get tender.
3. Add stock, half and half, bread crumbs, sage, celery powder and salt and pepper. See Photo
4. Stir to combine well and let liquids be absorbed. See Photo
5. Spoon into casserole dish sprayed with no stick spray. See Photo
6. Combine cracker crumbs and pecans and sprinkle over top of casserole.
7. Melt remaining 4T butter and drizzle over the top of the crumbs.
8. Bake at 350 for about 35 minutes until top is lightly browned and all is warmed through.
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