Golden Summer Squash Bake (Recipe)

On one of our trips out to the produce auction I got a half bushel of yellow squash at an unbelievable price.  Some I gave away, but I still had a bunch to use.  I was not interested in that oh-so-common yellow squash casserole everyone knows.  An internet search discovered one that sounded interesting... and I changed it up a bit to make it even more interesting!

Southern Squash Casserole

INGREDIENTS

1 tablespoon extra-virgin olive oil

1 tablespoon butter

2 pounds yellow summer squash, about 6 medium squash, washed & sliced evenly

Salt & freshly ground black pepper, to taste

2 cloves garlic, minced

1/2 cup sour cream

1 egg, beaten

1 cup (4 ounces) shredded sharp cheddar cheese

1/2 cup freshly grated Parmesan cheese, DIVIDED

about a 1/2 cup Panko

2 tablespoons butter, melted

INSTRUCTIONS

Heat a large pot or Dutch oven over medium heat. Add olive oil and butter and swirl to melt and coat. Add the sliced squash, season generously with salt and pepper, and sautée for 10 minutes, stirring occasionally. Cover the pot with a lid and continue cooking for 15 minutes longer, stirring every few minutes, or until the squash is very tender.

Stir in the minced garlic during the last 5 minutes of the cooking time.

Add more salt and pepper until the squash is well-seasoned.

Adjust oven rack to the center position and preheat the oven to 350°F.

 Grease an 8-inch square casserole dish with softened butter. Transfer the cooked squash to a large bowl and mash it with a potato masher to desired consistency. Mix in the sour cream to cool down the mixture (so that the egg doesn't scramble)(OR let the stuff cool while you do something else), then stir in the egg, cheddar, and 1/4 cup of the grated Parmesan until well-blended. Transfer mixture to the prepared baking dish and smooth the top.

Sprinkle the top of the squash mixture with the Panko and the remaining 1/4 cup Parmesan, then drizzle with the melted butter (personally I melt the butter and mix the Panko & Parm in). Bake for 30 to 40 minutes or until bubbly and golden brown. Serve warm.