Bailey Switch Squash Bake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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When squash takes over the garden this dish will take care of some of it! Use swiss, cheddar, pepper-jack...whatever you like. Our Creole seasoning is Emeril's Creole Seasoning and I go light with salt. Serve with fried bass fresh out of the pond, corn bread and just picked tomatoes. Put a tablecloth on the table under the pergola, light some candles and pop open a chilled Chardonnay. It doesn't get any better than this. Ingredients:
4 lbs yellow squash, sliced |
2 onions, finely chopped |
3 tablespoons olive oil |
8 tablespoons butter |
1/2 cup parsley, chopped |
1 teaspoon thyme |
freshly grated nutmeg |
kosher salt & freshly ground black pepper |
1 teaspoon creole seasoning |
2 cups sharp cheddar cheese, grated |
3 eggs, lightly beaten |
1/2 cup panko breadcrumbs, buttered |
Directions:
1. Preheat the oven to 350 degrees.
2. Heat 1/2 of the butter and all the olive oil in a heavy skillet.
3. Add the onion and squash and Creole seasonings. *My homemade seasonings have little salt so this is where you add the salt and pepper to taste.
4. Saute the onion and squash until very soft and starting to caramelize, about 25 minutes.
5. Add the remaining butter and nutmeg and stir well.
6. Remove from heat.
7. Stir in the cheese, eggs, parsley and pour into a buttered casserole dish.
8. Top with the bread crumbs and bake for 30-40 minutes, or until bubbly and golden brown on top.
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