Thursday, September 4, 2014

Tasty Squash Custard

We REALLY love enjoying garden fresh veggies in the summertime, but..

We don't grow a garden.  We don't have to.  We have enough family and friends who share their produce with us.  

God is so good!

Sometimes I try new recipes to get it all eaten up...I do freeze a lot of it to use during the winter...but this time I stuck with an old favorite.  It's in my first cookbook too.  Though I have tweaked it a bit since then. 


The original recipe calls for yellow summer squash, but I had just a little bit of a zucchini left, so I mixed the two, so choose what you'd like and make this your own. 

This is so good it's hard for me to stop eating it.  I am so partial to 
'dressed up' veggie dishes, and this one has been enjoyed in my family for about 40 years! 

Hope it becomes a favorite with your family as well. 
SQUASH CUSTARD 

1-1/2 lb. yellow summer squash (about 2 large)
(or use part zucchini)
1 medium onion, chopped
1/2 - 1 tsp. fresh minced garlic, to taste
salt & pepper to taste
(we do love fresh ground pepper!!)
1 Tb. oil
1 Tb. butter
1 - 2 Tb. water
1 c. white sauce(*recipe below), medium thickness
1/2 c. American cheese, grated
(or use cheddar, or your favorite kind)
2 eggs, slightly beaten
1 c. buttered bread crumbs 
2 Tb. parmesan cheese

Preheat oven to 350. Grease 2-1/2 qt. baking dish. 

Wash and cube squash. (I normally remove the seeds, but that's optional). 
In large skillet, melt oil and butter. Saute onion & garlic with squash until tender, adding salt & pepper...simmering on low for 10 - 15 minutes. (I steam it with some water after it's sauteed) Drain thoroughly and combine with white sauce, cheese and eggs. 

Pour into prepared pan; sprinkle with buttered crumbs and parmesan cheese. Cover for first 15 minutes; remove cover; bake 15 minutes longer or until brown. 

*White Sauce:

2 Tb. butter or margarine
2 Tb. all purpose flour
1/4 tsp. salt
1 c. milk

Melt butter in saucepan over low heat. Blend in flour and salt; stir until smooth.  (For best result, use a whisk!) Add milk all at once.  Cook quickly, stirring constantly until mixture thickens and bubbles.  Remove from heat. 



Print Friendly and PDF



Linked to Weekend Potluck


You might also like