Green Fork Farm Sausage and Summer Squash Recipe

 

Squash Casserole

Green Fork Farm Sausage and Summer Squash Casserole (or stuffed zucchini boats)

We totally made up this recipe to use up those zucchini bats that hide under the gigantic squash leaves until they are almost too heavy for Sasquatch to use for baseball.  But any summer squash of any type will do.  If it’s large, you can slice it lengthwise and cut out the insides, leaving a ½” margin of skin and flesh to make a boat.  Prepare the filling and stuff the boats, top with cheese, and grill or bake until the cheese is brown and the zucchini boats are soft.

If the squash is smaller, you can make a casserole instead of stuffing boats.  Make the filling in a heat-proof dutch oven or large skillet (we use iron), or make it in any skillet or pot and then transfer to a heat-proof casserole dish.  Top with cheese and bake at 400 degrees F until the cheese is brown and the filling is hot.

Served with a large green salad with cucumbers and tomatoes, this is one of our very favorite summer dishes, and we grow it all ourselves except the Asiago.  And salt and pepper.  And we make our own bread, but we don’t grow the wheat.  You get the picture, use what you have or what you can get from your local grower.

Makes 3-6 servings (it depends on how much of each thing you put in, and how hungry you are when you eat it, but we can usually get 2 meals out of this for our family of 3 if we use the larger amounts of each thing and serve it with a salad or other vegetable on the side)

  • .5-1 lb sausage (we use Green Fork Farm breakfast sausage)
  • Pork lard if you have it, olive oil if you don’t (but you should get some non-hydrogenated lard or make some yourself if you don’t have any…IMHO)—about 2-4 T
  • 1-2 onions, chopped
  • 2-3 lb summer squash, any type
  • Mushrooms-optional but delicious
  • 2 large cloves garlic, crushed
  • Salt and pepper
  • 1-1.5 c bread crumbs
  • 4-6 oz grated Asiago cheese (or other aged Italian type)

For the filling:

Brown the sausage lightly.  Add the lard or oil and then the chopped onions.  Cook the onions until transluscent while stirring occasionally.  Cut the squash into small, thin pieces, either all of it for the casserole, or just the insides of the boats if making the zucchini boats.  Add the squash to the pan and cook until soft.  Add more lard or oil if needed.  Add the mushrooms if using and cook until soft.  Add the crushed garlic and cook 2-3 minutes more.  Add salt and pepper to taste and then the bread crumbs, and cook 2-3 minutes more.

Place the filling into the boats or the heatproof casserole dish, top with cheese, and grill or bake as above.Squash casserole plated pic

And try not to get mad if everybody eats more than they should and you don’t have enough left over for another meal.  It’s ZUCCHINI—there will be more and you can make it again.  And again.

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