Recipe of the Week (May 15-21, 2011): Squash Casserole

Squash comes in a variety of forms. Whether winter squash or summer squash, they're all delicious. From acorn to autumn cup; banana to butternut; carnival, gold nugget to gooseneck, spaghetti, zucchini, calabash, cucuzza and more. Endless forms. One of my favorites is a simple one: yellow squash, which is also sometimes referred to as yellow zucchini.

Yellow squash has a thin skin with gorgeous, tender meat that tends to soak up flavors. It is for this reason I use yellow squash in my Squash Casserole. After searching high and low for a great recipe, I finally ended up adapting various recipes until I came up with a simple enough one that suited my palate. I think the secret to the flavor that satisfies me is the sweet Vidalia onions. But, of course, it could have a lot to do with the butter and the parmesan cheese. Oh, let's not forget the freshness of the squash . . .

Enjoy!

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1-2 medium yellow squash, cut into bite-sized cubes
McCormick Mediterranean Spiced Sea Salt OR Salt and black pepper
3/4 c. Panko bread crumbs, divided
1/2 c. sweet onion (preferably Vidalia), finely chopped
1 egg
1/2 c. butter (more or less, depending on how buttery you want it), melted, divided
3/4 c. fresh grated parmesan cheese, divided
Extra virgin olive oil

Preheat an oven to 375° F (190° C). Lightly grease a 2-quart baking dish. Season squash with Mediterranean Spiced Sea Salt or salt and pepper to taste. Mix the squash, 1/2 c. bread crumbs, onions, egg, half of the butter and 1/2 c. of parmesan cheese together and spread in greased casserole dish. Sprinkle remaining bread crumbs over the casserole and drizzle with olive oil and remaining butter. Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 25 minutes. Remove from oven and cover top with remaining parmesan cheese. Return to oven and bake until cheese melts (a minute or two). Serve hot.