The Shopper Kitchen: A doubly good Squash Casserole
By Angela McRae, The Shopper Kitchen
It’s been many years ago now, and I still have fond memories of the time my mom, aunt, sister, nieces, and I visited a quaint little café called the Chocolate Biscuit in Trussville, Ala. We were headed to Birmingham for a day of Christmas shopping and had decided to stop at the café on the way. From my research, it seemed like the sort of Southern restaurant where we would find good old-fashioned country cooking, and indeed, we did.
After checking online recently, I was pleased to see that the restaurant is still in business, catering and providing curbside pickup as so many of their peers are doing this days. My hat is off to any restaurant creative enough to revise its business model and survive these challenging times, and I hope to hear that the Chocolate Biscuit is around for many more years.
I came home from that long-ago “girls day out” with their cookbook containing a recipe for the Chocolate Biscuit’s squash casserole, which has been my go-to squash casserole recipe for years. I like its addition of garlic salt and oregano, which take the squash flavor up a few notches.
A fan of squash of all kinds, I can easily live off squash and tomato sandwiches during the summer. I’ve already frozen some of the summer squash from my dad’s garden this year, and now—oh happy day—the butternut squash is coming in. I enjoy butternut squash as much as I enjoy summer squash. I simply slice the butternut squash in half, rub a little olive oil on top, sprinkle with garlic salt, and cook at 400 degrees for an hour. The flesh scoops right out.
The other day, I pondered whether I could combine the two types of squash into a casserole recipe. Now I’ve rarely—make that never—met a squash casserole I didn’t like, and you have to work pretty hard to bungle one of these. I decided I was willing to experiment by blending two types of squash in my casserole, so I made a few tweaks to that trusty recipe from the Chocolate Biscuit and was delighted with the result.
If you’re a squash fan, too, you just might want to give this recipe a try!
Summer Squash & Butternut Squash Casserole
2 cups summer squash, chopped, boiled with 1 small onion, chopped
2 cups butternut squash, cooked, peeled, and mashed into large chunks
1 large egg, slightly beaten
1/2 stick butter, chopped into small pieces
1/3 cup mayonnaise
1 tablespoon sugar
1-1/2 cups grated Cheddar cheese
3/4 cup crushed saltines
Dash of garlic salt
Salt and pepper to taste
Dash of oregano
Preheat oven to 350 degrees. Drain off excess liquid from the summer squash and onion and pour into a large bowl. Add the cooked butternut squash and remaining ingredients and combine well. Spoon mixture into an 8 x 8-inch casserole dish prepared with cooking spray and bake for 25-30 minutes. Yields 8-10 servings.