Country Club Squash
We eat a good amount of squash in our house. I really wish I had more luck growing it. I must be the only person in the world who doesn’t get excessive amounts of zucchini from a plant. This is a nice comforting casserole, nice if you have some leftover cooked squash. You can even use it to give a new look to leftover ratatouille or some squash tomato dish you cooked up. If you do make it with something that includes tomatoes, you might want to skip the mashing part.
Country Club Squash
6 or 8 tender, small squash
Salt and pepper to taste
2 tablespoons butter
1 bouillon cube
1 tablespoon grated onion
1 egg, well beaten
1 cup sour cream
1/2 cup breadcrumbs
1/2 cup grated cheese
Dash of paprika
Cut and cook squash until tender. Mash and add salt, pepper, butter, bouillon cube, and onion. Add well beaten egg and sour cream. Pour into 1-quart casserole dish. Combine breadcrumbs, grated cheese and paprika. Sprinkle over top of squash. Bake at 350 degrees F. for 30 minutes.
The recipe looks very good…and easy. I will definitely try it.
Do you know when the latest you can wait to plant squash is???
Comment by thebluestbutterfly — June 13, 2007 @ 1:10 pm
It really depends on where you live. The best way to find out is to call your local cooperative Extension service (or look up your state office online) office. Most seed packets will also give you a range as to when you can plant the variety in your area. For instance, here in north Florida, we can plant them in March and then again in August.
Comment by retrofood — June 13, 2007 @ 3:06 pm