Summer squash is one of my favorite vegetables.
It is so good grilled or sautéed.
But, my favorite way to eat squash is in a squash casserole.
My Mom and Grandmother always made this casserole and it is just so good.
It's also very easy.
1 pan of mexican cornbread, crumbled
(I usually make a double serving)
1 pound yellow squash, sliced
1 onion, sliced
4 garlic cloves, minced
4 tablespoons butter
2 tablespoons olive oil
1 can chicken broth
salt and pepper to taste
In a large pan, heat the butter and olive oil over medium heat. Saute the onions, squash, and garlic until very soft. Add the cornbread, eggs, and the chicken broth to the vegetables and mix well. Add the salt and pepper to taste. Pour the entire mixture into a prepared pan and cook at 350 degrees for 30 minutes until cooked thoroughly.