This is a recipe from Michael Cowger and Garilyn Hutchinson. The beautiful squash were provided by Carrie and Jerry Kennedy. Michael and Garilyn generously shared this recipe. The first time I made this, I used butter and heavy whipping cream; it turned out rich and delicious. It was a little sweet for my taste and no sugar was added. The next time that I made this, I used Sepay Groves Olive Oil and whole milk. The texture was still the same but it was not as sweet. So try the recipe both ways and see which you like better. You may like the butter and cream, best!
This does require at least 2 cooking pans and maybe three, depending on how you are serving the dish. It woks out well for left over squash, too.
4 cups of fresh Yellow Squash, cubed
water
Salt and Pepper
1 medium, Onion, diced
1 medium Red Bell Pepper, thinly sliced
1 medium Green Bell Pepper, thinly sliced
2 Tablespoons of Butter or Sepay Groves Olive Oil
1/4 cup of flour
1 cup of Heavy Whipping Cream or Milk
2 Eggs, beaten
Grated Cheese, optional
In a saucepan, cook squash in enough water to come half way up the pan once the squash is added. Season lightly with salt and pepper. Cook squash until tender. Set Aside to cool
In a skillet, heat butter or oil, add onions, and peppers. Cook until onions just start to caramelize and remove from heat. Allow to cool.
Mix together flour, eggs, cream or milk. Stir in squash, onion, and peppers. Season with salt and pepper. Turn into an oven proof dish, bake at 350 for 45 minutes. Top with cheese the last 15 minutes of baking time, if using.
Enjoy!
Michael, Garilyn and Deloris
No comments:
Post a Comment