SUMMER SQUASH & POBLANO CASSEROLE

Photo by Larry White

Growing up next to my grandmother as a kid in North Carolina, it seems like she made squash casserole every weekend. It was and still is to this day one of my favorite side dishes to enjoy during the summer months.

She would never put cheese or peppers in her casserole, but it didn't need it. Like many old timers, their casseroles were perfect with only a few ingredients. I on the other hand, plant way too many peppers and summer squash every year. So I decided to come up with my on version of the dish using what I have in my garden.

The richness in this dish make it a perfect pairing for lean venison or grilled fish. I like to serve mine with a little fresh cracked black pepper and a southern style vinegar based hot sauce.

Cooks Notes:

• If you're looking to use up some of your rendered animal fat, rendered bacon, duck, or goose fat works exceptionally well here.

Serves: 6

Prep Time: 15 minutes

Cook Time: 3- to 45 minutes

Ingredients

• 1 pound summer squash, 1/4 inch slices

• 1 large egg

• 2/3 cups milk

• a few dashes of hot sauce

• 2 tablespoon unsalted butter, melted

• 1 bunch of spring onions, thinly sliced (whites only)

• 2 poblano peppers, seeded and thinly sliced

• 1/2 cup jack cheese, shredded

• 1/2 cup fresh basil leaves, chopped

• 1 cup panko bread crumbs

• salt and pepper

Directions

1. Pre-heat your oven to 350 degrees F.

2. In a bowl add the milk, eggs and hot sauce. Whisk until the eggs are incorporated.

3. Coat the inside of a casserole dish with cooking oil. Add the squash, green onion, peppers and basil. Season with salt and pepper. Toss the mixture until the seasoning is coating all of the vegetables.

4. Sprinkle the top of the vegetables with the shredded cheese. Pour the and mixture over the top of the cheese and vegetables. Using a spatula, press down slightly on the mixture so that the egg mixture distributes throughout the vegetables.

5. In a small bowl add the bread crumbs and melted butter. Toss them together, using your fingers to ensure all of the breadcrumbs are coated in the butter. Sprinkle the breadcrumbs in an even layer over the vegetables and cheese.

6. Bake uncovered for 30 to 45 minutes. Your looking for the mixture to be set, tender and the breadcrumbs to be lightly browned.