Summer Side Dish

Well, life has been crazy at our house as we have finished up Summer and are getting ready for school to start . . .TOMORROW! Lately I seem to be a blogger like I am a journal writer - there are periods of drought and then I provided tons of information and play "catch up." So here's my end-of-the-Summer catch up . . . in my next few posts.

I have mentioned our garden in previous posts - it has exploded, that's for sure. Last night MJH came in from checking on it with this:



A PUMPKIN! This plant just started to grow in our garden (not something we put in the ground this year) early in our planting season and we were sure it wasn't a weed but we really didn't know what it was so we let it grow. The fruit on it looked pumpkin-like but the leaves looked different from our other pumpkin plant that is growing. When we got back from being away for a while this is what we found. It must be a plant that makes smaller pumpkins than the other one we planted and that's why they look different. What to do with a pumpkin in August . . . ? Anyone ever made pie from a real pumpkin before?! I haven't but I'll take pointers from anyone who has.

If you have a garden, you may also have more squash and zucchini than you know what to do with! Here is a recipe for my most favorite Summer side-dish using yellow crook-necked squash. Now, I am not really asquash fan but I love this dish - and my young, single-adult brother-in-law took this to a pot luck with his friends and got rave reviews from everyone. So, don't be shy - eat squash.



Squash Casserole (creative name huh?)

2 lbs. crook-necked squash, sliced thinly
1 small onion, chopped
1 C sour cream
1 can cream of chicken soup
1/2 tsp. salt (optional - taste and add it if needed)
1 box Stove Top Stuffing
1/2 C butter melted

In a large pot boil the sliced squash and onion together in heavily salted water for 5 minutes. Drain. Melt the butter and combine with the stuffing, set aside. In a large bowl mix together the sour cream and the soup. Gently fold in the squash/onion. Spray a baking dish with cooking spray. Spread half of the stuffing mixture in the bottom of the pan. Pour in squash mixture. Top with remaining stuffing. Bake in a 350 degree oven for 25-30 minutes.



Notes: I used just 6 Tbsp. of butter this time and it came out just fine. I think I also used less squash than it called for. It's a very forgiving recipe - but it did need the extra salt. Try mixing in shredded carrot for color with the soup mixture, or add some zucchini or chicken for a complete meal.