As I write this post, I’ve already got another bag of squash from my neighbors waiting to be baked.
I’m a little short on time this season, with grad school and all – I’m going back to school to be a counselor, and I love it!!
Wouldn’t it be great if I could do counseling part-time and blog part-time! That would be the life!!
Anyways, since I’m short on time, I haven’t had the time to search for new and interesting squash recipes.
Therefore, I’ve stuck to my favorites: this baked squash, and chocolate zucchini cake.
How funny, just looked at that post, and I made it almost exactly one year ago. That’s cool. 🙂
You know, I also got to use my gorgeous new Pampered Chef stoneware baking dish for these squash.
I love it! Cleans really easily, holds a TON of squash, cooks evenly, bla bla bla, I just love it!
I bought the 9×13 size, and it’s over 2 inches deep!
Let’s make some cheesy, crunchy, cheesy baked squash:
Wash off those girls.
Aren’t they purrrrty?
I added some of this spice to it too. Savory spice shop has a website too, it’s a franchise, so once a year I make a trip down the one in Austin.
It’s pretty cool, and they let you sample everything, have recipes to go with almost every spice….
Hellooo??? Doesn’t every girl need some pink Himalayan sea salt? Now I don’t know that it really that makes that much of a difference with taste, but I’m all about experimenting and trying everything once.
I’ve been very pleased with their prices, service, and selection!
If you don’t have Gran Paradiso Parmesan Cheese Sprinkle on hand, some salt and pepper, maybe a little garlic will do just fiiiine.
Slice up your squash.
In a LARGE bowl, I added ONE STICK OF BUTTER (that’s for you Ms. Paula).
A couple tablespoonfuls of my sprinkle, 2 teaspoons of salt, 2 teaspoons of pepper, and tossed it all around.
This would be a good time to sprinkle in some cheese, whatever you’ve got on hand, or some parmesan.
Spread that all around your large 9×13 pan after you’ve mixed it up.
Remember, you will need a deep pan. Well, depending on how many squash you use.
Now for the crunchy part.
Truthfully, you probably only need one sleeve, but I was trying to get rid of some crackers.
Ok, crush up one sleeve of Saltines.
Sprinkle on top.
Add more cheese.
Bake at 350 for about an hour, ’til your veggies are tender. (That’s 30 minutes covered, 30 uncovered.)
Feed some crackers to the ducks.
Ain’t she purrrty lookin’? All cheesy and crispy and crunchy and good.
~Peace, Love, and Crackers Y’all!
Saltine Baked Squash
Yield: serves 12-15
Prep Time: 20 minutes
Cook Time: 45 minutes
10 cups sliced squash (as many squash will fit in your pan)
1/2 cup butter, melted
1-2 rows Saltine crackers, crushed
2 teaspoons salt
2 teaspoons pepper
1 cup shredded cheese
Slice up squash. Mix in a bowl with melted butter, salt/pepper, and any other seasonings you wish. Transfer squash to a large 9x13 inch deep dish. Top with crushed Saltine crackers and cheese. Bake covered for 30 minutes at 375 degrees. Bake an additional 15-20 minutes uncovered, until cheese is melted, and squash is tender.