Description
This is a lovely variation of squash casserole that i have served at gatherings many a time. Always seem to get requests for the recipe when i serve it. One time i threw a 1/4 cup of leftover pumpkin puree into the squash mix and that added a pretty awesome dimension also. Hope you enjoy.
Ingredients
- Yellow Squash
- Onion
- Garlic Cloves
- Balsamic Vinegar
- Worcestershire Sauce
- Butter
- Cream
- Eggs
- Sugar
- Cornbread
- Parmesan Cheese
- Extra-sharp Cheddar Cheese
- Pepper
- Butter Flavored Crackers
Instructions
- Preheat oven to 350 degrees
- In large skillet, combine squash, onion, garlic, vinegar and worcestershire and saute until tender and lightly caramelized
- Drain excess liquid off into a large pan and reduce it over low heat
- Add butter to the reduction, stirring to combine and mix the flavors until the butter is melted
- Remove from heat to cool, then whisk in cream, beaten eggs, salt and sugar
- Add in the cornbread, cheese, and drained squash mixture and combine until well mixed
- Spread into a 9 x 13 casserole dish
- Toss crackers with melted butter until well coated and spread across top of casserole
- Place in oven and bake 40 minutes or until done