New Hampshire CSA
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TM 2010 New Hampshire CSA LLC
Recipes we love...
Zephyr Squash Casserole
This recipe is from Acme, a restaurant in Carrboro, NC . It was created by its chef, Kevin Callaghan. You may substitute with other summer squash such as zucchini, yellow, or patty pan.
8-10 cups zephyr squash*, sliced
2 sweet yellow onions*, sliced
2 cloves garlic*, minced
6 T butter + 2 T butter
½ t. red pepper flakes
½ cup flour
1 cup sour cream
1 cup grated sharp cheddar cheese
½ cup grated parmesan cheese
1 ½ cups bread crumbs
salt and pepper to taste
Sauté squash in oil and let simmer for 20 minutes or until squash begins to break down. Line colander with cheese cloth and place on draining board. Pour hot squash into colander and let drain. Sauté onions in butter and cook until translucent and very aromatic, salting as necessary. Add minced garlic, red pepper flakes, and ½ cup flour. Using wooden spatula, stir to make a roux and let cook, stirring constantly, for 3-4 minutes. Take off heat. Combine onion mixture with squash in a large mixing bowl. Add sour cream and both cheeses, stirring to combine thoroughly. Pour squash mixture into a buttered, glass casserole dish. Sprinkle top with freshly ground black pepper and bread crumbs. Bake @ 350 degrees for 30 minutes. Variation: onions can be grilled before being added to the butter.
This recipe is from Acme, a restaurant in Carrboro, NC . It was created by its chef, Kevin Callaghan. You may substitute with other summer squash such as zucchini, yellow, or patty pan.
8-10 cups zephyr squash*, sliced
2 sweet yellow onions*, sliced
2 cloves garlic*, minced
6 T butter + 2 T butter
½ t. red pepper flakes
½ cup flour
1 cup sour cream
1 cup grated sharp cheddar cheese
½ cup grated parmesan cheese
1 ½ cups bread crumbs
salt and pepper to taste
Sauté squash in oil and let simmer for 20 minutes or until squash begins to break down. Line colander with cheese cloth and place on draining board. Pour hot squash into colander and let drain. Sauté onions in butter and cook until translucent and very aromatic, salting as necessary. Add minced garlic, red pepper flakes, and ½ cup flour. Using wooden spatula, stir to make a roux and let cook, stirring constantly, for 3-4 minutes. Take off heat. Combine onion mixture with squash in a large mixing bowl. Add sour cream and both cheeses, stirring to combine thoroughly. Pour squash mixture into a buttered, glass casserole dish. Sprinkle top with freshly ground black pepper and bread crumbs. Bake @ 350 degrees for 30 minutes. Variation: onions can be grilled before being added to the butter.