So I’m not the best cook. Whatever, I try. And try. And try some more. Most things turn out okay, slightly better than edible most times.
I do, however, make about five things really, really well. Beer cupcakes for example. These go over REALLY WELL with office mates. Believe me. I also make a squash quiche that’s to die for. And since it’s Thanksgiving here in Canada, I thought I’d share the recipe so you can wow ’em good.
Summer-Squash Casserole (recipe courtesy of NYTimes)
2 pounds yellow summer squash
7 tablespoons butter
1 large onion, chopped
1 large clove garlic, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 jalapeño pepper, seeded and chopped (optional)
4 slices plain white bread, toasted
24 Ritz crackers, crumbed in food processor
1/2 pound sharp cheddar cheese, grated
4 large eggs, beaten
1/2 cup heavy whipping cream
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper.
1. Preheat the oven to 350 degrees. Butter a 21/2-quart baking dish. Cut the squash into 1/2-inch-thick slices. Cook in boiling, salted water until tender, about 10 minutes. Drain. Purée in a food processor.
2. Melt 6 tablespoons of the butter over medium heat. Add the onion, garlic and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together.
3. Mix the squash purée, cracker crumbs and cheese. Stir in the eggs, cream, sugar and seasonings. Blend well. Pour into the baking dish. Top with bread crumbs and bake until browned, about 40 minutes.
Yield: 8 to 10 servings.
Enjoy! I’m off to harvest squash from the garden… Happy Thanksgiving!