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It’s Summer and the Living is Squashy

Posted By Suzanne McMinn On June 27, 2011 @ 1:05 am In Sides & Salads,The Farmhouse Table | 18 Comments

I have yellow squash! Do you? We had our first squash of the season this weekend. I immediately thought, I want scalloped squash! I don’t know where I got that idea. I’ve never heard of scalloped squash. Go ahead, just trying searching the internet for scalloped squash. You get scallop squash, also known as patty pan squash. These are small saucer-shaped squashes. I wanted scalloped squash. (Ha, I did find one later, when researching again for this post, at Epicurious. I feel so fancy now!)

If you’re a new gardener and want a boost of gardening self-esteem, grow squash and zucchini. They’ll make you feel like a master gardener. No matter how many or few plants you put in the ground, the reward is usually abundant and even overwhelming. However, fresh squash and zucchini out of the garden is only available less than half the year, so no complaining here. I’m always looking for new and different recipes to try to keep it interesting during the season, though.

By the way, if you want less squash (or zucchini) from the plants you have, fry the blossoms! (That’ll teach ’em!) I have a fried squash blossom recipe here. (Also includes a recipe for zucchini fritters.) Another favorite of mine is Summer Vegetable Pie, made with squash and/or zucchini.

Here is the current state of our garden:

Not bad at all! In fact, I think it’s looking pretty good! (Somebody get that dog outta there.)

No new creepy scarecrow yet. I’ve got Mr. Owl watching over things.

I hope he’s up to the job.

Back to scalloped squash….. What is “scalloped” anyway and why do I want to do that to my squash? A scalloped vegetable is classically the potato. Scalloped potatoes means a dish of thin-sliced potatoes, milk or cream, cheese, and bread crumbs. The origins of the recipe concept go back at least to early American settlers, and perhaps to their Irish or English ancestors. Scalloped potatoes and scalloped corn are common. Why not scalloped squash? We must think outside the scalloped box! How about scalloped peppers? Scalloped eggplant? Scalloped tomatoes? Scalloped anything! Just what can you think of that isn’t good combined with milk or cream, cheese, and bread crumbs?

Nothing, I tell you, nothing! We shall scallop the world!

Okay, calm down. Let’s just scallop some squash. (This recipe is based on my Scalloped Corn recipe.)

How to make Scalloped Squash:

2 cups (or so) sliced yellow squash
1 cup chopped onions and/or peppers (hot or sweet)
2 tablespoons butter
1 egg
2/3 cup milk
1 cup bread crumbs
salt and pepper to taste
1 cup shredded cheese (Cheddar or whatever)

Depending on how big the squash is, after slicing, either cut in halves or quarters.

Cook the squash and onions (and/or peppers) in butter till tender.

Combine egg, milk, bread crumbs, and a dash of salt and pepper in a large bowl. For me, one cup of bread crumbs is one thick slice of Grandmother Bread, crumbled finely in my mini food processor.

Stir in the squash mixture and the shredded cheese. Pour into a 1.5 quart greased casserole dish. Top with a sprinkling of fresh chopped chives if you’ve got ’em! My herb garden this weekend (the chives just got a haircut):

Bake at 350-degrees for about 30 minutes.

Also excellent for zucchini!

Now go forth and scallop.

See this recipe at Farm Bell Recipes for the handy printable: Scalloped Squash.

See All My Recipes

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