Summer squash and zucchini are the prolific embodiment of the bounty of summer, so it’s always good to have some delicious family pleasing squash recipes on hand for when the bounty strikes.Do you have an abundance of summer squash yet? Check out this #cheesy casserole recipe #cabotcheese Click To Tweet
Cabot Creamery’s Summer Squash Casserole with Cabot Sharp Cheddar is a keeper! File this one away under “super side dish”, or “fantastic week-night main with a salad”, or possibly even “cold from the fridge for breakfast or lunch with a side of berries”. Trust us, if you’re wondering “how to make summer squash” this recipe with Cabot Sharp Cheddar will not disappoint, so let’s get to the details…we’ve got squash to harvest!
Simmer the sliced squash and onion with ¼ cup of water and a pinch of salt for about 20 minutes or until soft, then drain and mash. We like a chunkier mash, but to each their own, mash to your desired consistency.
Melt the butter and set aside 1 tablespoon, toss the remainder with the fresh bread crumbs and set aside.
Add milk, eggs, flour, butter & pepper give it a stir. Add the Cabot Sharp Cheddar, grate it yourself, or use our shredded Cheddar, they are both the perfect quantity for this recipe, save some aside for topping later.
Pour into a prepared casserole dish. Bake in a 350˚ oven until set (we found that about 20 minutes worked for a shallow dish). Remove from the oven and sprinkle on prepared buttered bread crumbs and reserved cheddar cheese.
Return to the oven for 10 – 15 minutes or until the cheese and bread crumbs turn golden and melty. Serve and enjoy!