Jackson's Squarsh Casserole

Jackson's Squarsh Casserole

  • 4-5 squarsh (summer squarsh, we use Patty Pans)
  • 2 onions (yellow or white, not red, they're too sweet)
  • 1/2 pound Colby cheese
  • 1/2 pound Monterrey Jack
  • 2 tablespoons olive oil
  • Bread crumbs
  • Butter
This recipe comes from our friend Jack Jackson, who hails from North Carolina, but we're calling it a Great Plains recipe because the squarsh (the correct way to say it) are grown here on the prairies, and because it's good.
  1. Butter a 9x13 dish and heat oven to 450o

  2. Quarter and thinly slice the squarsh

  3. Thinly slice the onions

  4. Grate the cheese

  5. Layer the squarsh, onions, and cheese into the dish, seasoning with salt and pepper, ending with squarsh on top

  6. Drizzle with olive oil

  7. Cover with foil and bake 40-45 minutes

  8. Remove foil, sprinkle with bread crumbs, dot with butter, and return to oven for 10-15 minutes, baking light golden brown

  9. Remove from oven and re-cover with foil until ready to serve
Patty Pans are a mild squarsh, and are great in Jack's casserole; we'll try others later.