Taste from the Garden: Mission Garden Magdalena Squash Casserole
Shared by Stephanie Daniels
Volunteer Kim Steverson with a Magdalena Big Cheese squash
Ingredients:
2 lbs Magdalena Big Cheese squash (or 1 large butternut squash)
1 large onion
2 TBSP oil
¾ lb jack cheese, shredded
3 cups heavy cream
1 cup panko breadcrumbs
Salt and pepper to taste
Directions:
Preheat oven to 350°F degrees. Dice onions and saute them in the oil over low heat until soft and caramelized (about 20-30 minutes). Peel and thinly slice the squash. You can use a mandolin if you prefer.
Grease a 9x13 inch pan and layer ½ of the sliced squash on the bottom of it. Cover with ½ the onions and ½ the cheese.
Pour about a cup of the cream over and salt and pepper to taste. Continue with a second layer using up the rest of the squash, onions, cheese and cream. Top with the panko breadcrumbs, salt and pepper.
Cover the pan and bake at 350°F degrees for 30 minutes, then remove the cover and continue baking until the squash is cooked through (test it with a fork) and crumbs are browned (about another 20-30 minutes). Remove from the oven and let rest for 10 minutes before serving.
