gj's squash casserole

   

saturday's in the fall are made for cooking! ben woke up at the crack of dawn 

to fire up the smoker and get his pork, beef and baked beans going....and study 

unfortunately. while the pups & i enjoyed our coffee in bed and then set out for 

our morning routine jog around the neighborhood. since gj's squash casserole only

takes 30 min prep time and then another 30 - 45 min in the oven, we 

(as in me and the pups...) had plenty of time to work in the yard, plant our mums

and set up our pumpkins on the front porch! this dish makes a perfect side for any 

meal. we just happened to serve ours with pulled pork sandwiches, sliced beef with 

horseradish, and sausage baked beans...all homemade, of course!

what ya need:

8 - 10 yellow squash

1 yellow onion

1/2 stick butter

1 egg

salt and pepper

 

wash your squash and place on a cutting board to slice your squash into 1/2 inch thick rounds, like so...

dice your onion and place the squash and onion into a large pot

with water. bring to a boil and cook on med - high heat for 20 minutes. 

then pour the squash and onion into a colander and 'squish your squash'

thoroughly with a wooden spoon to drain all the excess water. 

shake well through colander and then pour mixture into a baking dish.

add your egg, 1/2 stick of butter, and salt & pepper to the baking dish and mix well. 

 

leave a little butter for the top, so it will brown nicely and add 

more salt & pepper. cook at 350 for 30 - 45 min.

yummy, delicious and healthy too!! lots of squash casserole recipes call 

for cheese and bread crumbs but in my opinion you don't need it. you can really 

taste the squash in this recipe, and we have gj to thank for it! ENJOY!