Thursday, August 19, 2010

Cheesy squash casserole recipe for babies

Squash casserole, that Southern classic, is one of my favorite things about summer. The original recipe involves a cup of crushed Ritz crackers, which isn't the most baby-friendly ingredient in the world (salty!), so here I've subbed in bread crumbs. Traditionally the veggies are boiled, mashed, and turned out into a casserole dish, but I save a bit on cleanup and make it tastier by sauteeing the veggies in an oven-safe pan (my trusty cast iron skillet) and then popping the whole thing into the oven. Even without added salt, this is one that tastes good to both adult and baby palates. Golden brown and delicious!
The squash mushes up readily, and Mae can grab big handfuls with no problem. Sometimes the skin of the squash doesn't mush up quite enough for her preferences, but she just spits that out and carries on.
Cheesy squash casserole
5 small-med yellow squash
1 med. onion, diced
2 Tbs olive oil
3 Tbs minced fresh parsley (or dried if you haven't got fresh)
1/2 c. bread crumbs
1 c. grated cheddar cheese
3/4 c. parmesan cheese
1/4 c. milk or cream
black pepper to taste
Add oil to an oven-safe skillet over medium high heat. Add onions. Cook until beginning to brown. Meanwhile, slice squash into thin disks-- about 1/8 inch wide. Add squash to skillet. Cook until brown -- the squash will cook down a LOT. It should all be very soft (this could take a while, but it's worth the wait). Stir in the remaining ingredients, saving a little cheese to sprinkle on top. Bake at 350 for 15-20 minutes, until golden brown.

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