Apparently yellow squash is in season because my CSA farm box has been filled with it. And last week the farm couldn’t make their drop offs because of illness, so this week I got double the amount of yellow squash.
Now I like almost all vegetables (which is a good thing since I’m a vegetarian) but I don’t get too excited about yellow squash. I don’t dislike it but I never crave it they way I do with corn, string beans or peas.
Plus the kid doesn’t really care for it. This is odd because she LOVES vegetables. Given the choice between green peppers and french fries, she will choose the peppers. So, I was thinking what am I going to do with all this yellow squash.
I went to my one of my favorite recipe sites, Recipezaar, and typed in yellow squash and cheese. (I also get 8oz of cheese every week and I can’t eat it fast enough so I wanted to use some cheese up too).
I located a recipe for Cheese & Yellow Squash Casserole that uses 5 yellow squash!. (I was going to post the recipe here but it wasn’t clear from the site if I was allowed too, so you’ll have follow the link to check it out). I rarely have all the ingredients listed in a recipe unless I specifically went shopping to make something, but I don’t have a problem making substitutions. For example, this recipe said to add 1/2 stick of butter to the mixture and there was no way I was going to add that much butter. I also didn’t have Worcestershire Sauce or Tabasco so I used extra garlic salt and really hot salsa. (I also made this really early in the morning because it is really way too hot and humid to be making casseroles).
And there is the creation – and it’s very tasty! It kind of looks like Mac & Cheese but I assure you it’s not. I was on a yellow squash quest. Now I’ve got to figure out how I’m going to eat it all – looks like it’s going to be my lunch and dinner for at least three days.
photo credit: Old Shoe Woman