Description
This recipe was created to use up a large amount of squash we were given. We modified an existing recipe, swapping almonds for crackers and whole cream for milk. It satisfies my husband’s diet and tastes great!
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups peeled and cubed yellow squash
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup finely chopped raw almonds
- 1 cup shredded Colby-Monterey Jack cheese, divided
- ½ cup heavy whipping cream
- 2 eggs
- ⅓ cup coarsely chopped roasted, salted almonds
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened
- about 3 minutes. Add squash
- salt
- and pepper; stir to combine. Cover skillet and cook
- stirring occasionally
- until squash is softened
- about 5 minutes. Transfer squash mixture to a large bowl.
- Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9×13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.
- Bake in the preheated oven until casserole is golden brown and bubbling
- 25 to 30 minutes.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 8