I have a couple of friends coming over this week and since I have so much squash I left them a message on Facebook telling them that they were required to take as much squash as they could carry when they leave. My daughter saw my Facebook status and said it was the best news she had read on Facebook all year.
To say my family is suffering from squash fatigue would be an understatement. I only planted 4 yellow squash seeds, but the plants are amazing prolific. Last night I picked a laundry basket full of squash and the basket was so heavy, I had to ask my 18 year old son to carry it in for me. My daughter has suggested that I could save the seeds from the squash and distribute them, thus ending world hunger.
Yesterday, I was pondering new ways to cook squash and asked on my Facebook page if scalloped squash sounded weird. I was wondering if the idea sounded as desperate as I felt. Sandy said “it sounds cheesy and gooey – never a bad thing”. I happened to read her comment as I was beginning to modify my scalloped potato recipe which is a good thing, because my scalloped potato recipe does not have cheese in it. I decided to add cheese and I am glad I did! My daughter described the scalloped squash as her favorite squash recipe to date.
Scalloped Squash
Yield: 6 – 8 servings
Prep Time: 10 minutes
Cooking Time: 40 minutes
Ingredients:
2 tablespoons butter ( or df margarine)
1/2 cup diced onions
2 cups milk ( or rice milk)
2 tablespoons corn starch
1 tablespoon parsley
1 teaspoon basil
1/4 teaspoon pepper
6 -8 cups squash, sliced 1/4 inch thick
1 medium onion, thinly sliced in rings
2 cups cheese
Directions:
Saute the 1/2 cup of diced onions in butter. Add milk, cornstarch, parsley, basil, and pepper. Cook over a medium flame, stirring constantly until thick and creamy.
Grease a large bowl. Layer 1 1/2 – 2 cups of squash, 1/4 of onion slices, 1/2 cup of white sauce, and 1/2 cup of cheese. Repeat layers.
Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake for 10 minutes or until cheese begins to brown.
Let sit for 5 – 10 minutes before serving.
This post is linked to Hearth and Soul Hop, Tempt My Tummy Tuesday, and Tasty Tuesday.
April @ The 21st Century Housewife says
August 29, 2011 at 3:02 amThis is such a fantastic idea, Alea! I was wondering how you would get round the squash perhaps being a bit more watery than potatoes, but the corn starch is the perfect solution. I really like the sound of this, and what a great way of curing squash fatigue!
Kitchen Belleicious says
August 29, 2011 at 6:42 amHow beautiful and rich and delicious. Never thought to do this before with squash but since it is like my favorite veggie I am doing it this week! No excuses!
Miriam says
August 29, 2011 at 9:41 amExcellent idea! I’m making it tonight!!
Melynda@Moms Sunday Cafe says
August 30, 2011 at 4:40 amWe did not grow squash here, but this does look good! Thanks for sharing with the Hearth and Soul!
Traci says
August 30, 2011 at 10:59 amThanks for sharing!
Here’s my CHOCOLATE CARAMEL BAR recipe if you want a great dessert to take to functions!
http://ordinaryinspirations.blogspot.com/2011/08/chocolate-caramel-gooey-bars.html
Traci @ Ordinary Inspirations
Tami says
August 30, 2011 at 7:48 pmWhat a great idea! I only planted one zucchini plant and it is giving us quite a bit also. I could try using zucchini in place of summer squash….
Jane says
August 31, 2011 at 8:08 amThis looks and sounds yummy! Thanks for sharing and for hosting today.
Jane
frugalfineliving.com
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Patricia Barkoukis says
September 14, 2017 at 10:44 amI just made this to bake tonight for dinner. Thanks!
Susan says
June 21, 2018 at 7:39 amThis looks great! Are the tablespoons of herbs fresh or dried?
Shari says
August 26, 2018 at 5:13 pmWhere I come from scalloped squash is actually the name of the squash. But I have two plants and lord help me they are loaded! This will be great to try! Ty!