I’ll admit it. Squash is not my favorite vegetable. Not even close. But my new squash casserole recipe definitely moves it up in the rankings. I’ve been baking squash casserole for years now, and the gluten-free version I whipped up this week is the best squash casserole I’ve ever eaten- far better than the traditional recipe I’ve been preparing. (I’m sure it didn’t hurt that I started with fresh squash from Boozer Farms that I picked up Saturday at Helena Market Days!)
Gluten-Free Squash Casserole
4 cups summer squash, sliced
3 Tbsp. butter, melted
1/2 cup milk
1/2 cup 4C Gluten Free Plain Bread Crumbs*
1/2 tsp. sea salt
1/8 tsp. black pepper
Add sliced squash to small amount of boiling water. Cover. When water returns to boiling, lower heat and cook until tender. Drain thoroughly and mash.
In a medium bowl, mix together all other ingredients. Combine with squash and mix well. Pour into a greased 1-quart casserole. Bake at 400° for 25 minutes or until casserole is slightly browned.
*You can use any bread crumbs you have on hand, of course, but this is the ingredient that determines the texture of the casserole. The 4C brand bread crumbs yield a creamy casserole, unlike my usual dressing-like dish baked with regular bread crumbs. Experiment! I hope you enjoy yours as much as we enjoyed ours this week!