Southwest Squash Casserole

This is the third CSA pick up from our summer CSA with Delvin Farms and I think we’re getting the hang of it. Since we signed up for a half share, we pick up our box every other Saturday from one our local farmers markets.  Because we get whatever was harvested during that week you never know for sure what’s going to be in your box until you get it. The first couple of boxes were a little overwhelming and a few things went bad before we used them up. This week I’m a little more prepared. I’ve got my recipes for this week already planned out – using the more perishable stuff first.

This is what we got this week:
1. Red Cabbage
2. Cucumbers
3. Garlic
4. Yellow Squash
5. Tuscan Basil
6. Swiss Chard
7. Cabbage
8. Collard Greens
9. Patty Pan Squash
10. Lettuce

Apparently Delvin Farms has an abundance of squash because we’ve  gotten 5 or 6 each week, which is fine by me. I love squash  (my husband, not so much). My squash repertoire has been limited to grilling it or sauteing it with onions but that isn’t going to cut it anymore. The search is on for the best squash recipes I can find and Eating Well magazine is always a good place to start for veggie recipes. I started with this recipe and made some minor adjustments to fit our tastes. My husband even ate seconds so this one is now officially in our summer rotation. Be careful not to cut the squash to thin or it will turn into a mushy mess. You can mix yellow squash, with zucchini, or patty pan – any summer squash will work.

       Print This Recipe