Crumb-Topped Squash
Red pepper and celery add flavor, color and extra vitamins to this yellow squash.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 4 tablespoons butter
- 2 (10-ounce) packages frozen sliced yellow squash, thawed
- 1/2 cup frozen chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped red bell pepper
- 1 teaspoon chopped fresh dill or 1/4 teaspoon dried dill
- 1 teaspoon chopped fresh dill or 1/4 teaspoon dried dill
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon paprika
- 1/2 cup butter cracker crumbs
Directions
Preheat oven to 325°F.
Melt butter in a large skillet over medium-high heat. Sauté squash, onion, celery and bell pepper in hot butter, stirring continually, until tender, about 6 minutes. Add dill and seasoned salt to squash mixture and mix well.
Spoon into a 11/2-quart baking dish. Sprinkle with paprika and cracker crumbs.
Bake until hot and bubbly, about 15 minutes. Serve hot.
Secret Tip
For an equally quick side dish with a different flavor, try this: Sauté just the squash in butter. Stir in 1/2 cup sliced green onions and 1 cup sour cream, plus salt and pepper to taste. Beat with an electric mixer to break up the squash. Spoon into baking dish and bake until hot and bubbly.
