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!
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
228 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
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.
Step 3
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 9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.
Step 4
Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.
Ingredients
2 eggs
1 teaspoon butter
½ cup heavy whipping cream
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon kosher salt
4 cups peeled and cubed yellow squash
⅓ cup finely chopped raw almonds
1 cup shredded Colby-Monterey Jack cheese, divided
