Squash Medley from Drick's Rambling Cafe

If you love squash.......you'll want this recipe! All these veggies may have chased away the headache.



These past few days I have had a lingering headache…………just enough of a thump to cause me to pop a few Advils. Then it will fade to a bruising sensation, as if I’d been clobbered about the head. Frankly, I think it’s the weather. The pressure changes and the constant rain, rain, RAIN and high temperatures. Florida – it isn’t the Sunshine State in all of Florida I can tell you that. Anyone else get headaches when the weather is this terrible? Anyone from the Gulf coast area? I know the heat has been brutal all over this summer.

OK. Enough whinging and whining………….BUT….speaking of the Gulf Coastal area………..let me talk about a fellow foodie blogger from that area whom I quite regularly “borrow” recipes.

If you aren’t familiar with Drick Perry of Drick’s Rambling Café, allow me to make the introductions here.

Some of his recipes we have enjoyed so far include:

Creamy Seafood Pasta
Seafood Pasta (again) when combined with Nigella's recipes
Marinated Artichoke Pasta Salad
Baked-Bourbon-Bacon-Beans
Green Bean casserole
Bourbon Chicken
Green bean and Artichoke casserole
Southern Style Beef Bourguignon (with ribs) and many more.

This brings me to the highlighted dish on this post – Baked Squash Medley.

I changed a few things out but here is my take on the Squash Medley.



Squash Medley Casserole

a couple of yellow summer squash, ends removed and sliced
a couple of zucchini squash, ends removed and sliced
1/4 cup butter
1 sweet onion, chopped
2 garlic cloves, minced
1/2 teaspoon minced fresh oregano
3 fresh basil leaves, shredded
salt and black pepper to taste
1/2 cup sour cream
Roughly 2/3 of a can of cream of mushroom soup (my husband hates celery)
1½ cups shredded mozzarella cheese
1 1/2 cups crushed Wheat Thins Tuscan Herb flatbread crackers (or cornflakes, or any cracker you like)

Directions:

Preheat oven to 350 degrees. Butter or spray with cooking oil a casserole dish or small Dutch oven.

Place squash in a small stockpot, cover with water and simmer for roughly 10 minutes. Drain well in a colander. Be sure liquid has drained out completely. Well, best you can – so use the back of a wooden spoon and gently press the squash. Set aside.

In the same stockpot, melt butter over medium heat and add onion. Sauté until translucent. Add garlic. Remove from heat and stir in the oregano and basil. Add the squash to the stockpot and season to taste with salt and pepper.

In a medium bowl, mix the sour cream with the mushroom soup. Mix in 1 cup cheese along with 3/4 cup of crushed crackers. Fold this mixture into the squash.

Spoon squash mixture into the casserole dish. Spread out the top and sprinkle the remaining 1/2 cup of cheese on top of casserole.

Combine the remaining crushed crackers and toss with the melted butter. Scatter this mix on top.

Bake in the oven for 35 to 40 minutes until casserole is bubbly. Let sit 10 minutes before serving.

We served with grilled wings - great combo and we will have this again.



Verdict: Did we like it? No. We loved it! Another repeat recipe from my friend in Alabama.

Thank you Drick.