My husband and I went on vacation and left our tiny raised garden, which had been eaten to stubs by deer, in much better hands than ours–my parents-in-law. When we returned, the plants had tripled in size, and we had one big squash waiting for us. This was unbelievably ideal because I had been craving squash casserole. Now, the only problem was that I had never made squash casserole. Two tiny babies were begging in utero, so I did what any modern American mother would do; I consulted Pinterest.
I found a delicious-sounding recipe. It mostly sounded delicious because it had the word “Southern” in its title. It was on the blog A Spicy Perspective and you can find the recipe along with many others here.
As perfect has Sommer Collier’s recipe appeared, I decided to make a few changes based on my pregnancy cravings and aversions, so my husband-approved version is as follows. This version only fills two ramekins (remember I only had one large squash) and was a great size for Mr. G. B. Reed and me, but you could quadruple it pretty easily. In the end, we could have added diced chicken and made a meal out of it.
I’ve confessed before that I forget to take “during” photos and that you just have to take my word for how the process is easy since I’m not an invested cook. In any case, here’s the finished product and recipe:
- 1 large (or two small) squash, diced
- 1/2 bag of frozen fajita veggies, diced (this is about a cup of onions and peppers)
- 1/2 tsp garlic powder
- 2 tbsp butter
- 1 cup shredded cheddar
- 1/2 cup half-and-half
- 1/4 cup all-purpose flour
- 1/8 cup corn meal
- generous amount of salt and pepper (1/2 tsp each, at least)
- pinch of thyme
- pinch of dried red pepper flakes
- 2 cornbread muffins, crumbled (I used cornbread, but my husband prefers a saltine cracker crust)
Preheat oven to 350F. (The original recipe directions said to put the veggies in a food processor until they were a pulp, but I wanted something chunky instead of pureed, so I just left the veggies diced as they were.) Melt butter in skillet on medium-high and saute all veggies. Transfer sauteed veggies to heat-resistant mixing bowl and add the rest of the ingredients except the cornbread. Mix until well blended and pour mixture into two ramekins (I love that word!). Top with cornbread (or saltines). Bake for 20 minutes or until crust is golden brown.