It might not be summer, but it’s time for squash casserole.
But when I crave comfort, I’ll take it however I can get it.
But our best-ever old-school recipe is so good that you really can eat it on its own for dinner.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman
Although a simple green salad and some cornbread on the side would round out the meal nicely.
When you need a dependable standby, this is the casserole to turn to.
The key is to get as much liquid out of the squash during the initial cooking process as possible.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman
Overcooked squash will cause the casserole to be mushy.
Discard any liquid in the bowl.
Mix a Creamy Sauce
Theres nocanned soupin this squash casserole.
The key to this dishs creamy sauce is eggs.
You want big rounds of squash in this recipe to avoid a mushy casserole.
Which, to me, is the definition of comfort food.
