When I was little I hated squash. My mom tried so many ways to incorporate it into our meals and my sister and I just wouldn’t buy into the notion. She finally found a squash product that I
liked loved! My parents brought home dinner from Boston Market and one of the items was Squash Casserole. I tried it and it was delicious! I couldn’t even believe that I would go so far as to say that squash was delicious, but it was. We only had Boston Market for dinner a handful of times that I can remember, but my mom found the recipe and has since copied it and passed it on to me. I made the recipe for my friend Casey when we lived together at the lake house, and I made it again for my husband Brendan to prove to him that yes, squash can be yummy Try it out and let me know if it “squashes” any doubts that squash can be appetizing (forgive the cheesy pun please!).
Boston Market Squash Casserole
(makes about 8 servings)
4.5 cups diced zucchini
4.5 cups diced yellow squash
1.5 cups chopped yellow onion
1 box Jiffy Corn Muffin mix – prepare as directed
1.5 sticks of butter (we use 3/4 of a stick)
8 oz. diced American cheese (we used cheddar instead)
3 cubes Chicken Bouillon
1 tsp minced garlic
1 tsp salt
1/2 tsp ground pepper
1/2 tsp thyme
1 tbsp chopped fresh parsley
Prepare corn bread as directed and set aside to cool.
Put zucchini and squash in a large saucepan and add just enough water to cover. Cook on medium low heat until tender. Remove from heat.
Drain squash and reserve 1 cup of the water to use for the casserole.
Keep heat on medium low and melt the butter in the saucepan. Saute the onions until they turn clear.
Add salt, pepper, thyme, and parsley.
Add chicken bouillon and garlic to the onion mix and stir.
Add drained squash and cheese and stir some more.
Crumble the corn bread and add to the squash mixture. Add the saved cup of water and mix well.
Spray a 13 x 11 baking pan with cooking spray and put the squash mixture into the pan.
Cover the casserole and put into a preheated oven at 350°.
Bake for 50-60 minutes.
Remove cover for the last 20 minutes.