I have never seen so many pattypan squash as I have the past few weeks in our CSA share. I’ve sliced and sauteed with onion and butter, I’ve eaten them diced and raw in a salad, and I’ve stared at them, willing them to just cook themselves for once. (That didn’t work.) Then I remember I had a Pinterest board dedicated to CSA inspiration, and that’s when I saw this squash casserole. But before I share the recipe, here’s our box this week:
I was happy to see more of those sunburst squash…they’re my favorite! I just slice ‘em up and saute them with some onion and butter. Nothing fancy, but they’re so good. The cantaloupes look and smell delicious, but they’re a little bit bland. So sad.
- 1/2 onion, chopped
- 1 Tbsp olive oil
- 1/2 lb ground turkey
- 16-oz can crushed tomatoes
- 2 pinches italian seasoning (I used Todd's Dirt)
- salt and pepper, to taste
- 2 pattypan squash
- 8 oz mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- In a large skillet or saute pan, heat the olive oil over medium-high heat. Add the onion and cook until softened. Add the ground turkey; cook while breaking up the meat into small pieces with a wooden spoon until browned. Pour off the excess fat from the pan. Add the crushed tomatoes and herbs. Allow to simmer on low heat for 5-10 minutes. Season with salt and pepper to taste.
- Remove the stem ends from the squash, and slice in half (from stem end to bud). Place sliced side down, then cut into 1/2-inch slices.
- Preheat oven to 350F. Spray a 9x13 casserole dish, then spread a scant layer of tomato sauce in the bottom of the dish. Make one layer of sliced squash across the dish, using 1/2 of the squash slices. Top with 1/2 of the cheeses. Top the cheese with the remaining slices of squash. Add the remaining tomato sauce, spreading it evenly across the squash. Top with remaining mozzarella cheese and Parmesan cheese.
- Cover tightly with foil, and bake for 60-70 minutes. Uncover and check for doneness – it is done when the squash is tender and the sauce is bubbly. If needed, cook for about 10 additional minutes to reduce liquid and/or brown the cheese topping.