Yellow Squash Casserole
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
53
Sourness
34
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Vegetable Oil2 tsps
Salt2 tsps
Black Pepper7 tbsps
Unsalted Butter1 cup
All-Purpose Flour1.75 cups
Chicken Broth (reduced-sodium 14 fl oz)1 cup
Sour CreamDirections:
1
Put oven rack in lower third of oven and put a large shallow baking pan on rack, then preheat oven to 475°F
2
Toss one third of squash with 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl, then spread in preheated baking pan in 1 layer and roast in oven, stirring once, until tender, 12 to 15 minutes
3
Transfer squash to a large bowl
4
Roast remaining squash in 2 batches in same manner, tossing with 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper (per batch) just before roasting and adding to bowl when done
5
Toss onions and bell peppers with remaining tablespoon oil, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in another large bowl, then spread in baking pan and roast, stirring once, until onions are golden, 8 to 10 minutes
6
Transfer to bowl with squash
7
Move oven rack to middle position and reduce oven temperature to 400°F
8
Melt 3 tablespoons butter in a saucepan and remove from heat, then add bread crumbs and a pinch of salt, tossing to coat crumbs
9
Spread evenly in cleaned baking pan and bake, without stirring, until pale golden, about 5 minutes
10
Melt remaining 4 tablespoons butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking constantly, 3 minutes
11
Add broth, whisking, and bring to a boil, whisking
12
Reduce heat and simmer, whisking occasionally, 3 minutes
13
Remove from heat and cool 5 minutes, whisking occasionally, then whisk in sour cream and salt and pepper to taste
14
Pour sauce over squash mixture and stir gently until combined well
15
Butter a 13- by 9- by 2-inch glass or ceramic baking dish (3-quart capacity), then spread squash mixture evenly into it and sprinkle with bread crumbs
16
Bake casserole until golden and bubbling, 15 to 20 minutes
17
Serve immediately
18
Put oven rack in lower third of oven and put a large shallow baking pan on rack, then preheat oven to 475°F
19
Toss one third of squash with 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl, then spread in preheated baking pan in 1 layer and roast in oven, stirring once, until tender, 12 to 15 minutes
20
Transfer squash to a large bowl
21
Roast remaining squash in 2 batches in same manner, tossing with 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper (per batch) just before roasting and adding to bowl when done
22
Toss onions and bell peppers with remaining tablespoon oil, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in another large bowl, then spread in baking pan and roast, stirring once, until onions are golden, 8 to 10 minutes
23
Transfer to bowl with squash
24
Move oven rack to middle position and reduce oven temperature to 400°F
25
Melt 3 tablespoons butter in a saucepan and remove from heat, then add bread crumbs and a pinch of salt, tossing to coat crumbs
26
Spread evenly in cleaned baking pan and bake, without stirring, until pale golden, about 5 minutes
27
Melt remaining 4 tablespoons butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking constantly, 3 minutes
28
Add broth, whisking, and bring to a boil, whisking
29
Reduce heat and simmer, whisking occasionally, 3 minutes
30
Remove from heat and cool 5 minutes, whisking occasionally, then whisk in sour cream and salt and pepper to taste
31
Pour sauce over squash mixture and stir gently until combined well
32
Butter a 13- by 9- by 2-inch glass or ceramic baking dish (3-quart capacity), then spread squash mixture evenly into it and sprinkle with bread crumbs
33
Bake casserole until golden and bubbling, 15 to 20 minutes
34
Serve immediately