This summer squash casserole -- made with yellow squash from my mother-in-law's garden -- was a big hit at my house. As much as I love the classic squash casserole so popular at Southern-style restaurants like Dixie Cafe, sometimes I want something a little different.
This one is just different enough.
Brown butter and garlic-flavored croutons replace the standard bread crumbs or crushed crackers, and a red chile gives the dish a kick.
Salting the sliced squash and letting it drain for about 15 minutes before cooking draws out some of the excess moisture, giving this dish a much better texture than many I've had.
Squash Gratin
2 pounds yellow squash, about 3 medium
1 teaspoon kosher salt
4 ounces garlic-flavored croutons, crushed
3 tablespoons butter, melted
1/2 yellow onion, thinly sliced
1 green onion, thinly sliced
1 red chile, seeded and sliced
1/4 to 1/2 teaspoon ground black pepper
4 ounces sharp cheddar or smoked cheddar, grated
Cut the squash into 1/4-inch-thick slices. In a large colander set over a bowl, toss the sliced squash with the salt. Set aside for 15 to 30 minutes.
Heat oven to 400 degrees.
Place the croutons in a small bowl.
In a small skillet, melt the butter over medium-low heat. Continue cooking, being careful not to let it burn, until butter is golden brown and smells nutty. Pour the butter over the croutons and stir to combine; set aside.
In the same skillet used to melt the butter, saute the onions and chile pepper until tender.
Transfer the squash to a large mixing bowl. Add the sauteed onions and pepper. Season with black pepper. Toss to combine, and add half of the cheese and half of the butter-coated croutons.
Transfer mixture to a large gratin dish or cast-iron skillet. Top with the remaining cheese and buttered croutons. Bake 30 to 35 minutes, or until the squash is tender and the top is crisp.
Makes 4 to 6 servings.
Food on 07/06/2016