Tuesday, August 2, 2011
I know it isn't a green vegetable, and he does eat zucchini (begrudgingly), but squash has never been on his repertoire of veggies. Sure I've hidden it in his macaroni, but this was different. So, when I was faced with the challenge of getting him to eat (and possibly like) this squash, I did what all moms of picky eaters out there do - I covered it in cheese!
To make your own smashing success of a squash casserole you will need the following:
butter to coat a baking dish
2 medium yellow squash, sliced
2 tblsp of vegetable oil
1/2 small yellow onion diced
1 cup of shredded cheddar
2 handfuls of (whole wheat) ritz crackers, crumbled
salt and pepper
Preheat your oven to 350 degrees. Add the oil to a skillet. Heat on medium. Add onions and squash. Toss til soft. Salt and pepper to taste. Grease small baking dish. In a medium bowl whisk egg. Add in sauteed squash. Coat well. Add in 1/2 of the cheese and one handful of the crackers. Combine thoroughly and transfer to baking dish. Top with more crackers and cheese. Bake for 20 minutes or until cheese is melted.
When queried later on this super side dish, made with a combination of our own homegrown squash and one from our CSA, the carnivore's report was simple - it was good. Good!?! I knew the baby and I would like it, but I had no idea he would too. Success!