I grew up in the south, and like okra, squash was on the table a lot at supper time. I remember hating it! I probably didn’t actually try it back then, and I may have even ate it as a baby, because I just so happen to have eaten a lot of vegetables when I was toddling around, or so I’m told.
Squash is one of those cheap vegetables that happen to be super duper versatile. You can do almost anything with it. I learned this while making a budget, using the weekly ads from grocery stores, and seeing it on sale. I make it in a few different variations, but we happen to like it best in baked form with cheese. Ahh, cheese…who can blame me?!
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What do you need?
6 cups diced yellow squash (about 4 medium to larger sized)
1 large onion, chopped
2 tablespoons butter
2 tablespoons oil
½ cup plain greek yogurt
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup shredded cheddar
1 cup shredded mozzarella
What do you do?
1. Preheat oven to 350 degrees and grease an 8X8 size pan.
2. In a large sauce pan over medium heat, place the butter and oil and allow to melt together.
3. Place your diced squash and onion into the skillet and cook until broken down. (about 15 minutes)
4. Line a colander with paper towels and place the cooked squash and onion mixture inside. Squeeze out all the excess moisture.
5. In a large bowl combine the seasonings, yogurt, cheese, and squash mixture. Mix thoroughly.
6. Place in your greased baking dish and top with your bread crumbs. Layer as much as you’d like. We are being careful with wheat so I probably used ¼ cup to top it off.
7. Bake for 20 to 25 minutes. If you want it golden brown turn on the broiler for the last few minutes of bake time.
You could also use crushed round butter crackers on top, as opposed to the bread crumbs.