From the Chef’s Corner
Spring is right around the corner and families will be gathering for celebrations for birthdays and fellowship dinners. Even though yellow squash is pretty available all year round, we still look forward to the spring veggies in the summer farmers’ markets.
3 lbs. yellow squash
½ cup chopped sweet onion
1 ½ tsp salt, divided
1 cup grated carrots
1 (10 ¾ oz) can reduced-fat cream of chicken soup
1 (8 oz) container light sour cream
¼ cup green onions, chopped
½ cup crushed cornflake cereal
1 cup crushed french fried onions
2 T. melted butter
freshly ground black pepper to taste
1. Preheat oven to 350 degrees; cut squash in ½ inch thick slices; place in dutch oven. Add onion, 1 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook five minutes; drain well, and pat squash dry with paper towels.
2. Stir together carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Spoon into a lightly greased 2-qt baking dish.
3. Stir together cornflakes and next three ingredients in a small bowl. Sprinkle over squash mixture.
4. Bake at 350 degrees for 30-35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary.