The bounty of fall vegetables continues with yellow squash. I felt lucky to find an easy, delicious, nutritious recipe to use up those stragglers hanging around in my refrigerator.
I had not yet featured yellow squash in a recipe so this is a novelty. They taste similar to zucchini with much moisture inside. They cook the same way and could be eaten simply sliced and stirred in a little butter.
But this recipe takes the humble squash to new heights with a grand flourish of bread crumbs and parmesan cheese on top that makes it tasty, even for someone who might not be thrilled with vegetables (my family). It could be a nice side dish or a main entree perhaps with a protein added such as cooked chicken or pork.
I’m eating more vegetables than ever in my life and I feel good about that. I still eat meat, but it’s not a priority at every meal. I like increasing my fiber, lowering my cholesterol and calorie intake.
Vegetarians and maybe vegans could easily adapt this dish for their culinary choices.
This recipe comes from a cookbook called Cooking Adventures. I’ve used it before for Banana Sour cream Jubilee, Fruit and Cream Salad, and Hummingbird Cake.
Those question marks are there in the title of this post because I cannot find a date of publication for this cookbook. It does not have a title page in the front with this information. I’m guessing it is from the 1980s, which fits in with my definition of ‘vintage recipe – 40+ years.’
I have no idea where the title originated. ‘Creole’ to me implies spiciness. This dish was not even close to that. You could add some white pepper or other herb for heat.
**
When people ask me why I bother with recipes that are old, I tell them I feel like a gold miner discovering a hidden gem in a stream. No one else knew or cared that it was there. Now that I’ve rediscovered it, I enjoy sharing it with others.
To be honest, I don’t know if I would share a real gold nugget with other people.
That’s neither here nor there since I probably won’t be panning for gold anytime soon.
Can I just add that I enjoyed looking at this recipe as I was cooking it and as a completed dish? Can we say that about a vegetable entrée, that it looks gorgeous, even happy?
People often comment about desserts being beautiful, but I think the bright colors of the squash, tomatoes, green pepper combine to make an attractive picture of healthy eating. It made me want to dive in and I enjoyed every bite!
Whatever inspires you to try this dish, I don’t think you’ll be disappointed.
Enjoy and Happy Weekend!
**
Creole Squash
(I have no idea where the title originated. ‘Creole’ to me implies spiciness. This dish was not even close to that. You could add some white pepper or other herb for heat.)
2.5 pounds yellow squash or zucchini
3 Tablespoons butter
3 Tablespoons flour
1 medium onion, chopped
1 green pepper, chopped
3 large tomatoes, chopped or 2 cups canned tomatoes undrained
1 teaspoon salt
¼ cup minced fresh basil or 1 teaspoon dried (I always use dried)
Bread crumbs
Parmesan cheese
Note: Being short on squash, I added a chopped cooked sweet potato. It added a different texture and complemented the dish well.
Wash, slice and boil squash in boiling water 10 minutes. (I put it in the microwave with a little water for 10 minutes)
In heavy skillet melt butter and add flour. Stir to blend.
Add next five ingredients—onion, green pepper, tomatoes, salt, basil.
Cook five minutes.
Place drained squash in shallow, greased 9”x12” casserole.
Pour sauce over and cover top with bread crumbs and cheese.
Bake at 350 degrees for 30 minutes.
Yield: 10 ½-cup servings
Vintage Eats of Kayleen Reusser 
Leave a comment