DaMan is not crazy about squash. Not even a little bit. He doesn’t even pretend to tolerate it very well and all but visibly cringes when he sees it appear on the supper table. My challenge to myself this summer has been to create a squash dish that would rock his world and make him appreciate this very underappreciated veggie. A couple of nights ago I managed to pull it off!  He not only devoured it happily but gave it rave reviews and requested it again soon.

You all know how I am with measuring and keeping track of recipes as I make them so here is my best guess at what I did. Writing it down as much for my sake as anybody elses in the hopes I can successfully re-create this dish again tomorrow.

Spicy Tuscan Squash Casserole

2x Round Yellow Squash. I used an heirloom variety provided by our CSA called yellow scallop squash. Thin Slice.

Yellow scallop squash

1 Free Range Egg

Free Range Egg

2/3 cup crumbled Feta Cheese

Crumbled Feta Cheese

2 Tablespoons Tuscan Herbal Dried Seasoning Mix

Tuscan Seasoning Mix

Veggie Herbal Seasoning Mix. I used an Organic blend of spices from Costco but something like Mrs. Dash would work well too.

Veggie Herbal Seasoning Blend

1/3 cup pureed, Roasted Peppers. You could do these from scratch if you wanted by broiling in the oven, peeling the skins off and removing the seeds and running it through a food processor. I used some that were canned in a glass jar. We like spicy around here and the ones I used were pretty hot. Adjust the amount/type of peppers based on personal heat preference.

1/3 cup Sour Cream

Sea Salt

Black Pepper

Spray the bottom of a glass pyrex 8×8 square pan with Olive Oil. Or take a stick of butter and rub it around to grease the bottom. Lay the first layer of thin sliced squash over the bottom of the pan. Sprinkle that layer with Veggie Seasoning Mix. Add another layer of squash and sprinkle seasonings until all the squash has been layered into the pan. It’s important to sprinkle the seasoning on top of *every single layer* for the best flavor. In a bowl mix together the Egg, Sour Cream, Feta Cheese, a couple Tablespoons of the Tuscan Seasoning and Peppers. Add Salt and Pepper to taste and mix well. Pour and Spread mixture over the top of the seasoned layers of squash. Allow to drip down sides and seep through the layers. Bake at 375 until done.

I baked ours in the toaster oven since I didn’t want to heat up the whole house with the big oven. It took a bit longer than I think it would have in the big oven, about 40 minutes. Bake only until squash is just tender and you can easily poke a fork through the middle. Try to avoid over-baking or it can be soggy and or mushy making it that much harder for those who dislike squash to eat it. Top of casserole should be browned and bubbly around the Feta Cheese lumps.

Enjoy!