Squash Casserole, Yes, Another One

Still have a lot of squash bit it is beginning to taper a bit. Here is another squash recipe. This one is from the Sautee Inn in North Georgia. It's pretty simple but surprisingly tasty.

Sautee Inn  Squash Casserole

(from Sautee, Georgia, near Helen)

3 cups summer squash, chopped

1 cup onion, sliced or chopped (we chopped)

¼ cup butter, melted

¼ cup almonds, finely chopped (we used unsalted)

1 cup breadcrumbs

Salt and pepper to taste

Paprika

Dash of nutmeg if you like

1 cup of Cheddar cheese, shredded

Cook the squash and onion together in small amount of water until tender (I microwave it). Drain well. Mix with other ingredients. Place in baking dish and top with additional crumbs and sprinkle with paprika. Bake at 350 until slightly browned, about 45 minutes.

This recipe is from the cookbook by  Joseph Dabney, entitled Smokehouse Ham, Spoon Bread, & Scuppernong Wine, celebrating the folklore and art of Southern Appalachian cooking. It won the James Beard Award a few years back and if you are looking for authentic Southern Appalachian recipes this is an excellent source.