squash casserole
Sep. 23rd, 2003 06:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rootofnewtSo... supper.
I saw the crookneck squash. I had about 3/4 pound (six *small* crooknecks). Washed them, sliced them into thin rounds, tossed them in a saucepan with some butter and diced red onion (about 1/2 cup onion)... tossed and cook briefly over medium heat, just til tender.
Made a cheese sauce in a sauce pan. It was basically Mueller's mac & cheese sauce, but I used a stick of mozzarella string cheese, three slices of emmenthaler swiss, about two oz havarti and 2 oz sharp cheddar... I think that was it. I could've used more, but got tired of chopping cheese. I was using up ends and bits, anyhow. i also sprinkled in some fennelseed.
used up some freezer/cupboard/fridge ends: 1/2 cup frozen peas, a cup of leftover garlic/butter broccoli, and a can of corn (drained). added the squash, onion, mixed, then poured over the cheese sauce. since i'm wheat-free today, i had boy crush some glutano crispbread and sprinkle the crumbs over the top. baked at 375 for 30 minutes.
It's pretty yummy. i should've used more fennel--a teaspoon or two, instead of two generous pinches. and more cheese would be nice, but not necessary.
I saw the crookneck squash. I had about 3/4 pound (six *small* crooknecks). Washed them, sliced them into thin rounds, tossed them in a saucepan with some butter and diced red onion (about 1/2 cup onion)... tossed and cook briefly over medium heat, just til tender.
Made a cheese sauce in a sauce pan. It was basically Mueller's mac & cheese sauce, but I used a stick of mozzarella string cheese, three slices of emmenthaler swiss, about two oz havarti and 2 oz sharp cheddar... I think that was it. I could've used more, but got tired of chopping cheese. I was using up ends and bits, anyhow. i also sprinkled in some fennelseed.
used up some freezer/cupboard/fridge ends: 1/2 cup frozen peas, a cup of leftover garlic/butter broccoli, and a can of corn (drained). added the squash, onion, mixed, then poured over the cheese sauce. since i'm wheat-free today, i had boy crush some glutano crispbread and sprinkle the crumbs over the top. baked at 375 for 30 minutes.
It's pretty yummy. i should've used more fennel--a teaspoon or two, instead of two generous pinches. and more cheese would be nice, but not necessary.
