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Tex-Mex Squash Casserole

on July 4, 2018
Tex-Mex Squash Casserole
Prep time:
Cook time:
Total time:
Serves: 8 servings
This is a great recipe to incorporate your summer squashes. It’s low-carb and super tasty! [br][br][cap id=”attachment_9619″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/rotel-squash-casserole-lg-300×200.jpg” width=”300″ height=”200″ class=” size-medium” title=”rotel-squash-casserole-lg”][/url]Photo Credit: Pinterest.com[/cap]
Ingredients
  • 2 lb summer squash, sliced
  • 1 cup diced onion
  • 3/4 tsp salt
  • 1 can rotel tomatoes, drained
  • 1 1/2 cups cheddar cheese, grated (reserve 1/2 cup for topping)
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 tsp salt
  • 1/4 tsp pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Add squash, onion and 3/4 tsp salt to a large pot and cover with water. Simmer until crisp tender (approx. 7-9 minutes). Strain squash and onions and set aside.
  3. In a large bowl, stir together squash and remaining ingredients (except 1/2 cup cheese). Adjust salt and pepper if desired.
  4. Pour mixture into a medium sized casserole dish and sprinkle with reserved cheese.
  5. Bake until cheese is melted and casserole is bubbly (approx. 20-30 minutes).
  6. Allow to set 5-10 minutes before serving (so you don’t lose the cheese in the transfer onto plates).

 

Roasted Summer Squash

on July 4, 2018
Roasted Summer Squash
Prep time:
Cook time:
Total time:
Serves: 6
This recipe is so EASY and is a great compliment to any summer meal. It’s a great go-to if you have squash in your fridge. [br][br][cap id=”attachment_9622″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/Roasted-Yellow-Squash-300×225.jpg” width=”300″ height=”225″ class=” size-medium” title=”Roasted-Yellow-Squash”][/url]Photo Credit: Pinterest.com[/cap]
Ingredients
  • 2 lbs squash
  • Olive oil
  • Salt and pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Clean squash and then slice lengthwise to uniform thickness, about 1/4″.
  3. Place on kitchen sheet pan and drizzle with olive oil. Sprinkle with salt and black pepper.
  4. Place in oven and cook until tender (approx. 15 minutes).
  5. Remove from oven and serve warm.

 

Caramelized Butternut Squash

on July 4, 2018
Caramelized Butternut Squash
Prep time:
Cook time:
Total time:
Serves: 6 servings
Sweet and savory in every bite! [br][br][cap id=”attachment_9626″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/picwN8tLw-300×169.jpg” width=”300″ height=”169″ class=” size-medium” title=”picwN8tLw”][/url]Photo Credit: Pinterest.com[/cap]
Ingredients
  • 2 medium butternut squash (approx. 4-5 lb)
  • 6 -8 tbsp unsalted butter, melted and cooled
  • 1⁄4 cup light brown sugar, packed
  • Salt and pepper
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut off the ends of each butternut squash and discard. Peel the squash and cut in half lengthwise. Using a spoon, remove the seeds.
  3. Cut the squash into 1 1/4″ to 1 1/2″ cubes – making sure the size is uniform – and place them on a baking sheet.
  4. Add the melted butter, brown sugar, salt and pepper.
  5. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
  6. Roast until the squash is tender and the glaze begins to caramelize (approx. 45-55 minutes).
  7. Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
  8. Add salt and pepper to taste.

 

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