We found this recipe by accident when Jillian brought over some frozen squash. It’s quite yummy and everyone thought it should be added to the holiday foods list.
- Type of Dish
- Diet type
- Cuisine
- recipe source
- Ingredients
2 tbsp butter
5 large yellow squash (we used a bag of frozen butternut squash)
1 large yellow onion, chopped
1.5 cup chicken broth
1 pinch salt & pepper
1 egg, lightly beaten
2 cup shredded cheddar cheese
potato chips, crushed (Miss Vickie’s worked well as they are extra crunchy)
(this uses a shortcode which is kind of invisible in the divi view, don’t delete)
- Directions
Preheat oven to 375. Melt butter in a skillet, add onion and saute until browned. Add squash and cook until it begins to get mushy.
Add 1/4 cup of broth, stirring and scrapping bottom. Continue cooking until the mixture is caramelized, about 30 minutes, adding more broth as you go and scraping up brown spot. Season with salt and pepper to taste.
Let cool for 10 minutes, then stir in egg and cheese (I also put in a little bit of flour because I was experimenting with Grandma’s puff recipe).
Spoon into a casserole dish and sprinkle with crushed chips. Bake in oven for about 20 minutes.
- Notes