Just For You If You Like Yellow Squash

Remember all those little yellow squash, hanging on my enormous plant?

Well, they grew, and grew, and have produced a bumper crop!

I love squash fried in lots of butter and cornmeal, seasoned with onion and salt and pepper. (It's good on butter bread!)

But after awhile, even I can only eat so many fried squash. I haven't convinced many others in this family to join my squash feasts -- the funny thing is, I used to feel the same way when my mom tried to interest me back in the day. I'm honestly not sure when I started liking them?

So, anyway. I decided to go looking for a different squash recipe. I found a super simple one, and is it ever good! Thought y'all might enjoy it too. 

Yellow Squash Casserole

   ° 2 Cups sliced yellow squash

   ° 1/4 Cup chopped onion

   ° 20 Ritz Crackers, crushed

   ° 1/2 Cup shredded cheddar cheese

   ° 1 Egg

   ° 6 T milk 

   ° 1/8 Cup butter, melted

   ° 1/2 tsp Salt

   ° Black Pepper to taste

   ° 1 1/2 T melted butter

Preheat oven to 400 degrees. 

Place squash and onion in skillet over medium heat; add small amount of water. Cover and cook until squash is tender, about 5 min. Drain well and place in bowl. 

In a bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the squash and onions. In a small bowl, mix together egg and milk, then add to squash mixture. Stir in 1/8 C melted butter and season with salt and pepper. Spread into a greased baking dish. 

Mix 1 1/2 T melted butter with remaining cracker mixture and sprinkle over top. 

Bake at 400 for 25 minutes or until lightly browned.

(Recipe could easily be doubled for a larger pan)

After I could hardly stop eating the stuff, I started googling "how to can yellow squash in a water bath". Found a recipe for that too! Tried a jar of canned squash in the recipe, and it worked perfect. 

Canned Squash

   ° 4-5 squash

   ° small onion

   ° 4 T apple cider vinegar

   ° 3 1/2 C water

   ° 3/4 T canning salt

1. Bring water, vinegar and salt to a boil

2. Cut squash into small pieces; chop onion

3. Parboil squash and onion in vinegar mixture for about 5 min

4. Scoop squash from vinegar mixture into prepared jars. Remove liquid from heat and ladle into jars. Wipe rims clean and seal jars. Process pints 15 minutes and quarts 20 minutes. 

I used jars with twist lids, you can use regular canning jars, of course. 

I was worried you would taste the vinegar and so I rinsed the squash before using it in the casserole. They tasted fine! Too bad I didn't discover this earlier in the summer before I gave squash away... I must say though, it was fun to be able to give away garden produce for a change. 

Enjoy!