Squash Casserole

Name: Squash Casserole
Ingredients: 16 medium yellow squash, cut into 2-inch pieces; 1 large yellow onion, chopped; 2 cups grated manchego cheese, divided; 1 cup shredded mozzarella cheese; 1 cup shredded sharp cheddar cheese; 3 teaspoons salt, divided; 2 teaspoons fresh ground black pepper, divided; 2 cups panko breadcrumbs (Japanese bread crumbs); 12 cup toasted pine nuts; 2 teaspoons melted butter

10 ingredients

19 steps

Ingredients

16 medium yellow squash, cut into 2-inch pieces
1 large yellow onion, chopped
2 cups grated manchego cheese, divided
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
3 teaspoons salt, divided
2 teaspoons fresh ground black pepper, divided
2 cups panko breadcrumbs (Japanese bread crumbs)
12 cup toasted pine nuts
2 teaspoons melted butter

Directions

1

In large Dutch oven, place squash and onion.
2

Cover with water.
3

Bring to boil over high heat.
4

Reduce heat to low.
5

Cook for 10-15 minutes or until squash is very tender.
6

Drain.
7

Cool for 5 minutes.
8

In the work bowl of a food processor, pulse squash until smooth.
9

Pour into a wire mesh strainer over a bowl.
10

Drain for 30 minutes.
11

Preheat oven to 400 degrees.
12

Spray a 3 quart baking dish with nonstick cooking spray.
13

In a large bowl, combine drained squash mixture, 1 cup Manchego cheese, all of mozzarella and Cheddar cheeses, 2 teaspoons salt, and 1 teaspoons pepper.
14

(Can be made one day ahead and refrigerated.
15

Allow to come to room temperature before proceeding) Pour into prepared dish.
16

Cover, and bake for 20 minutes.
17

Combine remaining 1 cup Manchego cheese, panko, pine nuts, melted butter, remaining 1 teaspoons salt and 1 teaspoons pepper in a medium bowl.
18

Spread evenly over baked squash mixture, and return to oven.
19

Bake for 5-10 minutes, or until lightly golden.