I like to change up the menu a bit each Thanksgiving just to keep things interesting, however, there is one exception – it is never a true Thanksgiving without serving this squash casserole. It is my boys’ very favorite and they ask for it every year.
Using both yellow squash and zucchini, it is prepared in a rather rustic manner. After making it over and over for many years, I actually prefer to make it without following the exact details of the recipe. Once I gather the ingredients and review their proportions, the process just becomes a bit of this, and a bit of that. It may turn out slightly different each time but it always gives that wonderful, satisfying casserole feeling – just plain squash goodness.
And because it is made mostly of veggies, you don’t feel guilty going back for seconds or thirds. The only problem is we rarely have leftovers. I hope this simple squash casserole becomes one of your family favorites too. Enjoy!
Pre-heat oven to 350°. Prep & slice all the veggies. Chop the onion in a large, loose chop & set aside. Chop both the yellow squash & zucchini & set aside in a large bowl (I like to cut these in circles, rather rustically). Chop the garlic and set aside.
In a separate bowl, measure out ½ cup of the panko bread crumbs (feel free to use regular bread crumbs, but not seasoned), add ¼ cup parmesan cheese, add 1 tablespoon of Cairo nut & spice mix, add 1 tablespoon olive oil. Using your hands, massage this mixture until it is well combined. This will be your bread crumb topping which goes on last. Set aside.
In a large pot, sauté onion in 1 tablespoon olive oil until wilted and slightly brown. Add chopped garlic and brown both for about 3 minutes. Add both squashes, salt, pepper & pinch of sugar. Cook over a med - high heat until the veggies are slightly tender (keep them a bit firm because they will cook more in the oven). Remove from heat and let the squash cool.
When slightly cooled, drain the excess liquid from squash in a colander. Pour the squash back into the large pot & mix in the whisked eggs, ½ cup bread crumbs and ½ cup parmesan cheese. Pour the entire squash mixture into a buttered 9 x 13 casserole dish. Cover with foil and place into a 350° oven for 30 minutes.
After 30 minutes, remove the foil, top with the panko/parmesan/Cairo mixture and bake another 10-15 minutes or until the topping is lightly browned and toasted. Remove from oven and serve. *Can be prepared the day before and refrigerated. I would not bake until the day it is served and leave off the panko topping. Add the bread crumb topping the last 15 minutes of cooking - this will keep your topping nice and crunchy.
THANKSGIVING SQUASH CASSEROLE
I like to change up the menu a bit each Thanksgiving just to keep things interesting, however, there is one exception – it is never a true Thanksgiving without serving this squash casserole. It is my boys’ very favorite and they ask for it every year.
Using both yellow squash and zucchini, it is prepared in a rather rustic manner. After making it over and over for many years, I actually prefer to make it without following the exact details of the recipe. Once I gather the ingredients and review their proportions, the process just becomes a bit of this, and a bit of that. It may turn out slightly different each time but it always gives that wonderful, satisfying casserole feeling – just plain squash goodness.
And because it is made mostly of veggies, you don’t feel guilty going back for seconds or thirds. The only problem is we rarely have leftovers. I hope this simple squash casserole becomes one of your family favorites too. Enjoy!
Margie Bruner
owner of Glory Kitchen
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Yield: 8-10 servings
Ingredients
Instructions