It’s Don’t F#!* It Up Thursdays, and this month we are tackling a new favorite featuring squash. I know squash might not be your favorite, but you should still try this recipe.
All the Way From Tennessee
As some of you know, I visited Tennessee over the past couple of years looking for a place to move. I love everything about the area and am planning to return this summer. If I can survive the hot, muggy weather, I might make it my permanent home one day.
On our first visit, we came across a restaurant called Aubrey’s. As someone with a limited diet, I often research restaurants to ensure there are plenty of options while traveling. The first time I tried their squash casserole, I was hooked. Every time I go to an Aubrey’s location, I have to get this delicious side dish. Sometimes I get it multiple times during a trip!
Can a Recipe Truly be That Simple?
When I asked our server about the recipe, she told me the ingredients were yellow/crooked neck squash, Ritz crackers, onion, butter, and a little sugar. I don’t know what sorcery they use to make such a magnificent side dish using such simple ingredients, but it works. If I am honest, I didn’t believe it until I recreated this recipe.
I decided to tackle this recreation and treat it like a stuffing. My recipe includes lightly crushed Ritz, onions and squash sautéed in butter, a little sugar, some cheese, broth, and an egg for added richness. Though no one mentioned cheese, I felt it was needed. I also add broth and an egg to my stuffing recipe, and I thought it would work here too.
The taste was spot on. The texture was a little more like a soufflé; the original wasn’t, but I am certainly not mad about it. That’s why I am giving this Crooked Neck Squash Casserole 5 forks! I hope you will add this recipe to your holiday table or as the perfect side dish to any meal!
For this recipe you will need:
- Sweet Onion
- Crooked Neck Squash (Yellow Squash)
- Unsalted Butter
- Granulated Sugar
- Buttered Crackers
- Monterey Jack Cheese OR other Mild Cheese
- Egg
- Vegetable OR Chicken Stock
- Salt
- Pepper
Recipe Ingredients
Method
Prep
Preheat oven to 350°F. Chop squash and onion.
Sauté and Cook
In a large pan, melt butter. Add chopped onion, squash, and granulated sugar. Sauté until onions are translucent and squash is tender. Remove from heat.
Combine
Add crushed, butter crackers to the vegetable mixture and incorporate. Stir in cheese and stock. Add salt and pepper to taste. Add in beaten egg (optional). Place mixture in casserole dish.
Bake
Bake uncovered for 30 minutes. Uncover and bake for an additional 10-15 minutes, or until an inserted knife comes out clean.
Crooked Neck Squash Casserole
- Prep Time: 15-20 min.
- Cook Time: 40-45 min.
- Total Time: 60-65 min.
- Yield: 8-10 servings
- Category: Side Dish
Ingredients
- 1/2 cup chopped onion
- 4 cups chopped crooked neck squash (yellow squash)
- 10 tbsp. unsalted butter
- 3-4 tbsp. granulated sugar
- 13.7 oz. crushed, buttered crackers
- 8 oz. shredded Monterey jack cheese or other mild cheese
- 1 beaten egg (optional)
- 1-2 cups vegetable or chicken stock
- Salt and pepper (to taste)
Instructions
- Preheat oven to 350°F
- In a large pan, melt butter.
- Add onions, squash, and sugar to the butter and saute until onions are translucent and squash is tender. (I used about 3.5 tbsp but you can adjust this to your taste.)
- Remove veggies from the heat.
- Add crackers to the mixture and incorporate.
- Stir in cheese and stock (the amount will vary based on the texture you are looking for).
- Salt and pepper to taste.
- For extra richness you can add a beaten egg (this will result in a more souffle type texture.)
- Bake covered for 30 minutes, uncover and bake for an additional 10-15 minutes. Casserole is done when an inserted knife comes out clean.
Notes
I suggest adding a little sugar but you can adjust as needed. You can remove the sugar all together if you are looking for a more savory dish.
I used about 1.5 cups of broth which added to a creamer texture. If you would like a dryer texture you can decrease the liquid.
Sounds delicious! Can’t wait to try it!
I hope you enjoy it as much as I did!