By personal request, this one’s for you Alan H.! Enjoy!
This is a variation on a traditional squash casserole recipe that we prepared in the restaurant almost on a weekly basis, but it always contained yellow squash as the main ingredient. With the plethora of patty pan squash produced from our garden this growing season we have had to come up with various ways of utilizing this fabulous vegetable.
Protein Substitution Ideas
Shrimp can be used in place of or in addition to the smoked sausage in this recipe. If you decide to go with shrimp as a full or partial replacement you should add the two pounds of shrimp to the squash just before the breadcrumbs. I would also recommend using small shrimp such as 70-90 count or 90-110 count, peeled and deveined.
Pork can be used also for a full or partial replacement of the sausage, utilizing cubed pork butt or port shoulder and sautéing it in the same steps as the sausage in the original recipe.
Vegetarian options would of course mean leaving out any animal protein and include adding ingredients such as cubed tofu, or other types of hearty vegetables such as zucchini, eggplant, or portabella mushrooms. Cutting them into large chunks and adding them along with the main squash in step 2. Another option would be to sauté the mushrooms along with the onions.
“Yes my son, food does come from the Earth!”
Views of the patty pan squash patch today!
Tender flowering bud from the vibrant squash plants.
The patty pan squash patch has overgrown into the two-foot wide pathway.
Fresh picked patty pan squash.
|5||Lbs*||Patty Pan Squash, sliced|
|2||Lb.||Smoked sausage, chunked|
|1||Bulb||Garlic, minced (12 -14 bulbs)|
|4-6||Cups||Bread crumbs or cracker crumbs|
|To taste||Garlic salt|
|Olive oil or non-stick spray|
*I actually had 5 lbs 12 oz of patty pan squash, so 5 to 6 pounds works. Also, any summer squash will substitute easily for this recipe, yellow squash especially.
A few preparation photos
|1.||Sauté onions and sausage until browned, stirring occasionally, and then add the garlic and continue browning until soft.|
|2.||In a separate large pot add the patty pan squash and cover with the stock, then bring to a boil. It is okay if the stock does not completely cover the squash at first, as it comes to a boil it will shrink and drop into the liquid. Simmer until all squash is soft.|
|3.||Add the onion, sausage and garlic mixture to the squash mixture, stir well. Add the Italian seasoning, Cajun spice, Worcestershire and stir well.|
|4.||Add the bread crumbs or cracker crumbs or combination of both and stir well until mixture is tight and all liquid is absorbed.|
|5.||Lightly coat a 9×13-inch pan with olive oil or non-stick spray then transfer the squash mixture evenly into the pan and then sprinkle about 1 cup or so of breadcrumbs on top.|
|6.||Bake in a 375° F for 45 minutes or until browned on top and bubbling on the sides.|
|7.||Remove from oven and allow to cool for about 10 minutes before serving.|
Dinner is served!