Cheesy Squash Casserole Tweetcipe

My CSA basket has given up more than its fair share of squash this summer…butternut, patty pan, zucchini, trumpet and yellow squash. I grilled it, baked it, boiled it, sautéd it with onions, made ratatouille with it and stuffed it. I was pretty tired of it in all its culinary forms until I remembered my Mom’s squash casserole. As I recall, the original recipe called for ingredients like Velveeta cheese, canned green chilis and cream cheese. I also recall that it tasted very good!  So I decided to recreate her recipe and update some of the ingredients. Try my version and tell me what you think!

Cheesy Squash Casserole

4 medium sized yellow squash (substitute 1 zucchini if you want), trimmed and cut into chunks

1 medium onion, diced medium

2 T butter

1 ½ cups shredded sharp cheddar cheese

1 egg, beaten

¾ cup green chilis, chopped (I used roasted Hatch chilis that I had previously frozen, but canned is OK, or for something different use fresh or jarred roasted red peppers)
Salt and pepper to taste

Preheat oven to 375 degrees. In a casserole pot sauté the onion and squash in butter. When the squash is partially cooked, remove pan from heat. Stir in the cheese, chilis or red peppers, salt and pepper. Add the beaten egg and stir well. Cook in the center of the oven for 25-30 minutes. The casserole is done when you see a few brown spots on the top.  Allow to sit for 15 minutes before serving.

Note: Frozen squash works well with this recipe. Just sauté the onion in butter, then add the thawed, drained squash and follow the rest of the recipe as written.

The Yachting Cookbook: A Cookbook on (or off) the High Seas

These days I lean more towards the Internet to find inspiration and new recipes, rather than purchasing a new cookbook. As convenient as Internet recipes are, I can’t help but lament the culture and stories that we must be missing while strictly reading the ingredient and preparation list. Other than the great cookbook I recently bought at Buffalo Trace Distillery (every recipe includes a bit of bourbon), I haven’t made a cookbook purchase in a very long time.  However I have quite a few cookbooks in my arsenal that I still love to use.

Each cookbook has its own personality, such as the Amish cookbook I previously reviewed. “The Yachting Cookbook,” by Elizabeth Wheeler and Jennifer Trainer is another cookbook that I truly enjoy. Inspired by sailing, the recipes are designed specifically for cooking in a confined space, such as a yacht (perfectly applicable to those in studio apartments and small dorms). The recipes are simple, yet refined, bursting with flavor.

While the recipes in “The Yachting Cookbook” are not complicated, they are by no means lacking in flavor. The recipes call for fresh ingredients and the cooking instructions are not complicated, making it easier than ever to create delectable meals. The ingenuity that went into creating this cookbook makes cooking from it a real treat.

You may not have sailed the ocean waters, but I can tell you that the cooking experience is enhanced by the fascinating boating stories and beautiful pictures that complement the recipes.

I know that some cookbooks are hit and miss. Some recipes will have you drooling just looking at the pictures, while others don’t quite turn out the way you had expected (resulting in unexpected trips to the nearest fast-food establishment). However, it is hard to find a recipe not to like within “The Yachting Cookbook.” Each recipe is thoughtfully planned, and the book is so well written that you’ll find plenty of inspiration.

This wonderful cookbook was out of print for a while, but I am happy to see that it is available again. The ease and simplicity of each recipe is as enticing as the irresistible flavors of the dishes. I hope you find this cookbook as charming as I did, and I look forward to sharing another favorite cookbook soon.

Until next time, eat well!