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
4. Yellow Squash
5. Tuscan Basil
6. Swiss Chard
8. Collard Greens
9. Patty Pan Squash
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.
Southwest Squash Casserole
- 5 medium yellow squash, cut into 1/2 inch thick half moons (about 8 cups)
- 2/3 cup finely chopped onion
- 1 4-ounce can chopped green chiles
- 1/2 teaspoon salt, or to taste
- 2 cups grated sharp Cheddar cheese
- 1/4 cup all-purpose flour
- 3/4 cup medium or hot salsa
- 4 scallions, thinly sliced, for garnish (optional)
- Preheat oven to 400°F. Coat a 11-by-7-inch or 2 quart casserole baking dish with cooking spray.
- Combine squash, onion, chiles, salt and 1 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture into baking dish and cover tightly with foil or lid.
- Bake the casserole until the squash is tender but not mushy, about 30 minutes. Remove from oven and spoon salsa over the casserole and sprinkle with the remaining 1 cup cheese. Bake, uncovered for another 15 minutes or until cheese is melted and bubbling.
- Remove from oven and sprinkle with scallions if you like.
Number of servings (yield): 8