Monday, July 31, 2017

Summer veggie goodness!

SCD Yellow Squash Casserole

You’ll Need:
(NOTE:  measurements are approximate, as I didn't measure as I tweaked the original recipe, which called for Ritz crackers, milk, etc.)
2 lbs of yellow squash (I did 1 large & 2 medium), chopped

1 large onion, chopped
Salt, pepper, turmeric, smoked paprika, garlic, fresh parsley and basil

1 1/2 c. Pecan meal, divided

1 1/2 c. of finely grated cheddar and Colby cheeses, divided
4 eggs
1 1/2 c. SCD yogurt
3/4 cup of melted butter, divided

How to:
Steam the squash and onion lightly.  Place the squash and onion in a large bowl and add seasonings to taste, along with 3/4 c. pecan meal and 1 c. shredded cheeses.  Fold gently to combine.  Whisk the eggs and yogurt together in a small bowl then pour over the squash mixture along with half of the melted butter, folding in gently.  
Spread the squash mixture in a 9x13 pan.  Mix remaining butter and pecan meal and put dollops over top of squash mixture, then spread it out thinly and sprinkle with remaining cheeses and a bit more parsley for color. Bake in a 400 degree oven for 25 minutes.  Turn oven to broil, keeping casserole on normal shelf and broil 2-3 minutes to crisp up the topping.  Enjoy!

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