Scalloped Squash

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.