I’m back today with a quick, fall side dish! It’s relatively easy to make (I’m talking like five ingredients here), and it’s the perfect dish to enjoy on a cool(er) fall evening.
We had another “cold front” roll into Houston last night. And, it’s in the 70s today, which is perfect weather in my book. I had a fall-themed retreat with my team this afternoon, and it was really nice to get everyone together and talk about some great ideas for the future. I really enjoy my job, and it’s been a lifesaver to be able to bury myself in work a bit this year. Granted, that’s not always the recommended option when we can do things like…. travel and hang out with our friends the way we used to, but it hasn’t been the worst alternative.
But, the reason I’m writing this post, is to share my squash casserole. I know it sounds a tad weird (I’m really selling it here, huh?), but I promise, it’s quick, easy and a delicious side.
Squash Casserole Recipe
Ingredients:
- 3 large yellow squash (chopped up in thin slices)
- 1 sweet onion (diced)
- 2 tablespoons of butter
- 2 cloves of garlic (minced)
- red chili flakes
- 1/2 cup plain greek yogurt (I use fage 2%)
- 1/4 mayonnaise
- 1 cup of shredded cheddar
How to:
- Preheat your oven to 350 degrees.
- Melt butter in pan, and sauté your onions and squash until the squash is tender. Season with salt and pepper and chili flakes while you are sautéing. Note: this step takes about 10-15 minutes depending on the thickness of your squash slices.
- Mix together yogurt, mayo and 1/2 a cup of your shredded cheese.
- Once the squash is done cooking, coat with your yogurt/mayo/cheese mixture above.
- Transfer to an 8×8 casserole dish.
- Top with remaining cheese.
- Cook for about 25 minutes.
- If you want, you can broil at the very end to get the top nice and crispy!
Super quick and easy. I’ve used this as a side dish for BBQ’s, or as a side with some chicken for dinner. This would also go great as a side to my zucchini boats. Enjoy – I’ll be back tomorrow.
Kira
