Squash Casserole

Tonight's addition to Happy Face Cooking is a classic dish from Southern culture that I learned from my mother, Becky. Albeit her variation utilizes an entire stick of butter, I assure you that quantity is not necessary to unlock the magnificent flavors and textures that can be achieved with our friend the summer squash (AKA yellow squash). Greek yogurt and eggs combine with freshly sauteed onion and squash to delight your taste buds in a tart sauce that complements the variety of textures, including crunchy, resilient and creamy.


2 lbs. fresh yellow squash (cut into medallions about 1/2" thick)
1 large onions, diced
12 oz. plain greek style yogurt
8 oz. heavy whipping cream
1/2 cup panko bread crumbs
2 eggs
1 tbsp. butter
1 tbsp. olive oil
2 tsp. kosher salt
1/2 tsp. cayenne pepper (for garnish, after cooking)

Begin by melting the butter with the olive oil in a sautee pan over medium heat. Once the mixture begins to sizzle, add the onions and cook until they become translucent. Add the squash and cover the pan with a lid so that the moisture in contained in your pan (this step helps to concentrate the flavor of the squash and onions). After the onions begin to brown, about 10-15 minutes, stir and cook until the squash softens and releases its moisture into the pan. Remove from heat and pour into a 9"x13" casserole dish, adding the salt. Whisk eggs, yogurt and cream in a separate bowl until evenly distributed together, and pour over the casserole dish. Top with panko bread crumbs and bake in the oven at 375 degrees Fahrenheit for 45-60 minutes, or until the top is golden brown and the mixture sets. Hint: if your top is browning too quickly, cover with aluminum foil and allow the rest of the casserole to finish cooking. When it is finished, it should look like the photographs, and the liquid portion of the casserole should be firm but not dry.