Enjoy Classic Summer Squash Casserole with Garden Fresh Hostas

Enjoying Summer Squash Casserole

As summer days grow long and hot, gardens burst with abundance. From lush green hosta leaves to bright yellow squash blossoming into plump vegetables, the season offers bounty. One tasty way to enjoy summer produce is with a classic squash casserole. This comforting, cheesy baked dish highlights fresh flavors at their peak.

Preparing Summer Squash

Yellow straightneck, crookneck, and zucchini squash make the best bases for casserole. Choose squash that are 6-8 inches long with shiny, taut skin and no bruises or soft spots. Smaller squash tend to be more tender while larger ones can take on a seedy, tougher texture.

Rinse dirt from squash under cool running water. Chop into 1/4 to 1/2 inch slices, cubes, or half moons. The shape doesn't much matter since the vegetable will soften during baking. Just aim for evenly sized pieces so it all cooks at the same rate.

Hosta Plant Partners

Hostas make excellent garden companions for squashes. These classic perennials provide shade and moisture control with their broad leaves. Varieties like Blue Angel, Fragrant Bouquet, and Sum and Substance mix colors and textures in sweeping clumps.

Plant hostas and squash together for visual interest. Or place hostas around the garden's edge to shelter other plants. Just be sure to give both room to grow. Space hosta clumps 2-3 feet apart and allow sprawling squash vines up to 6 feet in diameter.

Building Flavor

A basic squash casserole contains little more than the vegetable, cheese, eggs, and seasonings. But you can incorporate other ingredients for more complexity:

• Onions - Yellow, white, or red all add flavor.
• Bell peppers - For crunch and color.
• Corn - Use fresh cut kernels to highlight summer's bounty.
• Pasta or bread crumbs - For texture and absorption.
• Herbs - Basil, thyme, sage, and more boost taste.

Cheese Choices

The right cheese brings a squash casserole together. Popular options include:

• Cheddar - Sharp and salty, this cheese makes a savory base.
• Gruyère - Nutty Switzerland cheese with crunchy hint of crystalization.
• Fontina - Mild, creamy Italian cheese for smoothness.
• Parmesan - A touch of hard, crumbly Parmesan contrasts softness.
• Mozzarella - For stretchy texture and mild flavor.

Baking Squash Casserole

Assemble and bake the squash casserole so the vegetables reach tender perfection just as the cheese forms a lovely browned crust. Here are some baking tips:

Moisture Control

To avoid watery casserole, pay attention to moisture. Salt the squash slices and let them drain in a colander for 30 minutes. Gently squeeze out excess liquid. This seasons the squash and removes water before baking.

Even Baking

Arrange squash slices flat in an even layer instead of mounding them. This allows heat to penetrate effectively so the centers bake as thoroughly as the edges.

Hot Start

Preheat the oven fully before baking. Squash releases liquid during cooking. A hot start helps it evaporate faster for ideal texture.

Browned Topping

Sprinkle bread crumbs, crushed crackers, panko, grated cheese, or a mixture over the casserole 10 minutes before the end of baking. Broil 2-3 minutes watching closely until the topping turns lightly browned.

Serving Squash Casserole

Allow the squash casserole to rest at room temperature for about 10 minutes before serving. This lets flavors meld and sets the texture. Garnish with fresh herbs like dill, chives, or basil for a pretty seasonal touch if desired.

Offer the baked dish family style in its baking pan or cut into squares to pass around. Thick, sturdy hosta leaves work beautifully as unique nature-inspired serving platters too. Layer them with squash slices or a scoop of the casserole for a gorgeous presentation.

However you choose to enjoy it, summer squash casserole makes a tasty dish for backyard gatherings and weeknight meals alike. Feel free to get creative with mix-ins and seasoning that suit your tastes or take advantage of what you have growing in your own garden.

FAQs

What type of yellow summer squash works best?

Look for yellow straightneck or crookneck squash. Choose smooth, shiny squash around 6-8 inches long with tender skin and no bruises or soft spots.

Can I use zucchini?

Yes, zucchini makes an excellent substitute for yellow summer squash in casserole recipes. Just be sure to prep and drain the zucchini to remove excess moisture.

What cheese is best in squash casserole?

Good melted cheese options include cheddar, Gruyère, fontina, Parmesan, and mozzarella. Aim for a combination of flavorful, salty cheese with smooth, creamy cheese.

Should I cook the squash first before making casserole?

No, the fresh squash slices cook thoroughly during baking. Salting and draining removes moisture so the squash bakes up tender, not crunchy.

What herbs complement squash casserole?

Fresh basil, dill, chives, sage, rosemary, and thyme all taste delicious. Sprinkle on top of the casserole before serving.