Don't Squash the Squash

But you can cook it to death.  That is the Southern way, right?

I felt like blogging today, without great detail, or research, or historical insight, though I may come back later with a more detailed history of squash casserole.  Then again...I may just cook some and eat it.

So, y'all, forgive my funky mood, and put to use perhaps a few tips on this classic summertime dish.

1)  Throw out most every recipe you already have, or at least take a red pen and slash through the primary directions.  Don't you EVER pre-cook and DRAIN.  First off, it's a yankee way, and secondly, it rids the squash of nutrients and flavor.  Why end up adding extra flavors because you parboiled the taste out of the squash?

Here's how to prep for squash casserole.  Chunk it up, or slice it, it matters not, just so long as it's to a size you want.  Put the squash in a pan (that's basic), lightly salt, add sugar (we are talking about Southern food, right?), perhaps a tablespoon, a hunk of butter (salted, so be aware of how much salt you're adding extra).  Now sliver up a big ole Vidalia onion and add it to the pan.  Mmm, I'm hungry already. Add water until covered.  Boil that baby down.  You heard me, boil it near dry so you lose no liquid but to the food Angels.  This way you concentrate all those wonderful flavors, and it's ready for the baking dish. 

Now "near dry" means about a 1/4 inch of squash liquor left in the pan.  Yes, you may literally cook near every drop of water until you sort of caramelize your squash mix.  That can create a more intense flavor (remember, you added sugar), but HEED MY WORD!  Don't leave that pan on the stove, and KEEP STIRRING!  That thang will scorch before you know it.  I know!  Stay with it, keep your heat medium once it starts boiling, and stir, stir, stir.  Scorched, burnt squash does not make a palatable casserole.

2)  Now is a good time to add a few pimento peppers!

3)  My mother liked to add grated carrot (step 1), but I generally don't think of this, and like the pimento peppers better.

4)  Now get out your big measuring cup.  Mix up an egg, about a 1/4 cup of sour cream, and as much milk as you need based upon how much liquor you left in the squash.  Remember, on either step if you think it's too runny, just add additional Ritz cracker crumbs at the end when you top it off.

5)  Pour and swirl in the egg/sour cream/milk mix with the handle end of a wooden spoon.  You don't have to incorporate this fully.  You can, but you don't have to.  It's all gonna cook up together anyway.

6)  Now you're all seasoned up and nearly cooked.  The rest is easy!  Stay lazy.  Cube your Velveeta cheese and bury those little pieces throughout the squash mixture in the baking dish. 

7)  Velveeta really works better than anything else in the way of cheese in squash casserole, I think.

8)  Did you notice I didn't add melted butter?  Think back.  It's already in there!  More just won't add anything much flavor-wise, so don't waste the calories.

9)  Cracker crumbs on top.  Again, I don't butter, but you can.  You're cooking!

I'm so hungry right now!  I just picked some young yellow crook-neck squash from the garden.  I think it's time to cook.  Y'all have questions or suggestions, or if you really need to know the history, well, just let me know.  I'm headin' to the kitchen.

Thanks for reading!