Thursday, August 07, 2008

Recipe Box Swap: Baked Squash

swap blogpost

I've been trying to duplicate a recipe from a local restaurant, and this is my latest try. It's not exactly there yet, but it's close!

Baked Squash

1 box Jiffy Corn Muffin Mix
1/2 cup chicken broth (give or take, whether you prefer it moist or somewhat dry)
1 cup sour cream
1 onion (can use frozen, but you may need to adjust the broth)
1 tsp garlic powder
salt and pepper to taste
3 cups yellow squash, sliced

Heat oven to 350. Grease bottom of pan with butter and set in oven to warm a bit. I don't recommend oil for greasing, as it will give a different flavor.

Mix everything except the squash, making sure that it's thoroughly blended. Mix in squash gently. Place in warmed pan and bake for about an hour.

As I said, it's a work in progress! I've also thought of adding sharp cheddar cheese for a little extra oomph. If you think of something different to do or use, let me know!

Go check out all of the great garden fresh recipes at I Have To Say, and if you just came from there, thanks for visiting!



elizabeth said...

Sounds satisfying. Try finely shredded cheese, you'll get a more even distribution and you'll be able to use less.

"Dove" said...

We have a local place too that serves an awesome squash casserole that I just love. Your recipe sounds really good, and I bet it is close to what I get at the diner. I'm anxious to try this. I bet it would be good with crumbs on top too. :)

Vanessa said...

We must have been thinking along the same lines last night. I made a butternut squash risotto and it came out fairly well.

Firefly Nights said...

I really like squash recipes so I'm definitely keeping this one. Thanks.

Renna said...

I have tried a similar one which used stuffing mix in place of the Jiffy cornbread mix. I'm anxious to try this one, now.

Like you, I've been trying to duplicate a dish I used to get in a restaurant when we lived in Dallas.

d.o.wife said...

This sounds DEEEE-LISH!!!! And I can eat it!!! WOOHOO!!!!!