Tar Heel Kitchen: Cheesy Squash Bake

By on July 21, 2016

Squash - FB

Since 1926, the Agricultural Review has been a free newspaper published by the N.C. Department of Agriculture and Consumer Services. For many years, The Tar Heel Kitchen was a featured column written by the department’s marketing home economist. These recipes tended to be seasonal with just a handful of ingredients. We thought these recipes needed to be shared in a new format. The Tar Heel Kitchen post will unearth a few of these timeless recipes each month. This week we are revisiting the June 15, 1987, issue and a recipe for an easy squash bake featuring squash, cheese, green onions and bacon.

Backyard gardens, farmers markets, grocery stores and the small roadside stands that dot North Carolina’s rural roads all have something in common in July – a bountiful, colorful selection of fresh produce.

Squash is a versatile vegetable is found in abundance this time of year in the garden and inexpensively at the market. Check out the recipe below provided by Barbara “Babs” Wilkinson, former NCDA&CS home economist, for an easy-to-make squash bake.

Tar-Heel-Kitchen-largeCheesy Squash Bake

  • 6 cups (about 2 pounds) sliced yellow squash
  • 4-6 green onions
  • Salt
  • Pepper
  • 1 egg, beaten
  • ½ cup sour cream
  • 6 slices bacon, cooked and crumbled
  • ½ cup shredded Swiss cheese
  • 1 cup shredded cheddar cheese

In large skillet, saute squash and onions in butter 15 minutes or until tender; remove from heat. Sprinkle lightly with salt and pepper if desired. Combine egg and sour cream; stir in half the bacon. Add to squash mixture and blend. Spoon half the squash mixture into a buttered 1-1/2 quart baking dish. Sprinkle Swiss cheese over tops; spoon remaining squash mixture over cheese. Sprinkle Cheddar cheese and remaining bacon on top. Bake in preheated 350 degree oven for 20 minutes or until bubbly. Yield: 6 servings

This recipe makes a hearty side dish. Or, we think with country ham substituted for the bacon could be served as a main dish. Also, it may look like you are adding a bunch of green onions, but they really cook down down during sauteing and baking. For a less strong onion taste, just use the green part. Also, we found this guide handy for answering our questions about the difference between green onions, scallions and spring onions.

Visit www.ncfarmfresh.com for a list of farmers markets and roadside stands in your county.

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