So, let’s start with the fact that it snowed yesterday. I’m just going to leave that there.
Ryan and I are knee-deep in boxes and not even finished moving yet. Our stuff is occupying three separate apartments, and the new place doesn’t have internet yet (tomorrow!). We decided to take a break this week, as we’re both physically and mentally exhausted, and we’ll pick up the moving festivities again this weekend. Hopefully after a trip to Ikea, we’ll be ready to really unpack.
I’m really loving the new neighborhood and the apartment is gorgeous and sunny. I just can’t wait to be settled.
We’re living off of take-out right now, so I don’t have any of my own recipes to share. But my grandma, while reading my blog, saw I had a little squash obsession and asked if she could submit her own recipe. Imagine my surprise when she sent along a recipe with photos and everything! Since she’s the reason for my blog’s namesake, how could I say no?
So here it is, my grandmother’s cheesy squash bake. It looks delicious. I can’t wait to give it a try.
- 3 med yellow squash, sliced
- 1 teaspoon salt
- 1¼ cup shredded Cheddar cheese (sharp or mild)
- 1½ cups Saltine cracker crumbs
- ½ cup onion, diced
- 1 egg, well beaten
- Preheat the oven to 325 degrees.
- Slice the squash, and place it in a 2-quart pot with just enough water to cover the squash.
- Add salt to the pot and bring to full boil.
- Once you've reached a boil, reduce heat to low and simmer for 15 min.
- Drain water and set aside to cool.
- Gently stir the cracker crumbs, 1 cup of grated cheese, minced onion into the cooked squashed until blended.
- Add beaten egg, stirring as you pour egg into mixture.
- Pour the mixture into a 9x9 glass baking dish coated with cooking spray.
- Spread gently to fill pan. Do not press down.
- Bake the dish for 25 min or until the edges are golden-brown.
- Remove from oven, and sprinkle ¼ cup of shredded cheese on the top.
- Cool slightly before serving.
She says you can easily double this recipe and easily freeze it, then you can re-heat it for a quick meal throughout the week. She also says she enjoys eating this with a side of cottage cheese. Thanks to my grandma for submitting this recipe!
Wish us luck with the rest of our move!
All photos courtesy of Grandma.