Recipe: Two-squash casserole uses mix of summer varieties
The yellow pattypan and green zucchini squashes are diced before steaming.
(Photos: Debbie Arrington)
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Creamy summer squash casserole is an old Kentucky favorite. Usually, it’s made with baby crooknecks; peeled, boiled and mashed.
This variation uses a mix of summer squash, still plentiful in October. Even (somewhat) over-sized squash will work. Once puréed, big and little squash all cook the same.
The combination of green zucchini and yellow pattypan makes for an attractive side dish, too. All green or all yellow is pretty (and tasty), too.
Two-squash casserole
Makes 6 servings
Summer squash season is coming to an end, but there's
still time to find (or harvest) them for the casserole.
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Ingredients:
2 pounds mixed summer squash (zucchini, pattypan, crookneck, etc.), chopped into 1-inch chunks
1 egg, beaten
¼ cup cream
1 tablespoon sugar
5 teaspoons cornstarch
½ cup (1 cube) butter, melted
½ cup onion, finely chopped
¼ cup Parmesan or Romano cheese, grated
Salt and pepper to taste
Instructions:
Grease a 2-quart casserole dish. Set aside.
Preheat oven to 350 degrees F.
Steam squash over simmering water until fork tender. In a food processor, purée squash until smooth.
In a mixing bowl, beat egg with cream. Mix together sugar and cornstarch; add to egg-cream mixture. Stir in melted butter and chopped onion. Fold in puréed squash. Season with salt and pepper.
Pour mixture into greased casserole dish. Sprinkle grated cheese over top.
Bake in a 350-degree oven for 40 minutes or until top is golden.
Serve warm.
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Garden Checklist for week of Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.
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