I had dinner at Ted's Montana Grill on Friday, and I ordered the entree that allows you to select four vegetable sides as a meal (is that weird? That is what I order almost every time I go there. It is a meat-centric restaurant, but I think some of the best things available are their sides). One of the best sides they have is a squash casserole that is a.ma.zing. Since I had plenty of squash at home, I decided to try to make it (or at least, something similar). It was delish!! To prepare:
Preheat oven to 350 degrees.
Dice up four squash/zucchini and a small yellow onion. I used a few different types of squash (Mediterranean, zucchini, and round yellow).
Put a 3.5 quart ovenproof pot or casserole dish over medium/low heat. Thinly coat the bottom of the pan with canola oil. When the oil gets hot, add the onions to the pot. Cook, stirring often, until they become translucent.
Add the squash to the pot, along with salt and freshly ground black pepper.
Stir well. Cover the pot and allow it to cook for about 30 minutes. Remove the lid and give the squash a stir from time to time. When the squash is tender, add into the pot the following: one cup of milk (you could probably use less), one cup of grated parmesan cheese, and 3/4 of a cup of bread crumbs. Sitr well to combine.
Put the pot, uncovered, in the preheated oven. Allow to cook for about an hour (it will probably take less time if you use less milk), or until the liquid has mostly evaporated and the top is browned. Allow to cool for a few minutes before serving.
Enjoy!
No comments:
Post a Comment