Creamy Squash Casserole with Georgia Pecan Crumble (Part 1)

    Published: 06-16-2009
    Views: 11,260
    Chef Holly Clegg demonstrates how to make Creamy Squash Casserole with Georgia Pecal Crumble.

    Holly Clegg: Hi! I'm Holly Clegg. Today we're going to make Creamy Squash Casserole with Georgia Pecan Topping. To me its the ultimate healthy, comfort food. All you need is 2 pounds fresh yellow squash, thinly sliced, 2 green peppers, seeded and chopped, 1 large onion chopped, 2 tablespoons Canola oil, 1, 15-ounce can cream style corn, 1 tablespoon sugar, 1/4th cup cornmeal, 1/3rd cup seasoned breadcrumbs, 1/3rd cup chopped Georgia pecans, 1 tablespoon butter, melted. So, let's get started, first you want to cook your squash and you have two options for cooking it. You could cook it on top of the stove, as you would steam any vegetable or pop it in the microwave, which I'm always in a hurry. So, to me this is the easiest way to go. You take 2 pounds of squash, and you want to slice it fairly thin about a fourth of an inch don't get too caught up and how big, but you want it to cook very, very tender for this particular recipe. So, we're going to add a little water to the bottom, since we're cooking in the microwave. We're going cover with paper towel and now I'm ready to pop it in the microwave. So let's get started. We're going to pop it in the microwave for about 4-6minutes but you do want to check it to make sure it's really tender. While our squash is in the microwave let's start sauting our ingredients. We're going to start with 2 tablespoons of Canola oil; I'm just going let that get a little hot. We're going add 1 large onion that I've chopped. Okay, and then two green peppers that have cored, seeded and chopped as well. Okay, we're going to saut till it's really tender and I bet you did know there's a lot of vitamin C in a green pepper and why do onion saut and smell so good? I never know. We're going to let this saut for about 5-7minutes just check until it's nice and tender. Alright, let's check our Squash, its tender, but for this recipe I want it really tender. So let's set it for about two more minutes. You could tell its tender, its fork tender and start falling, starting to fall apart. Now, we want to sort of put it in a food processor, we're drawing the water, most of it anyway and we're going to squash it up or if you have children pure it, or mash it or whatever and you don't want it too fine but, perfect. Now, we're going to put it in our bowl and you just want to repeat this process till you whizzed all your squash depending on the size of your food processor or if you're mashing it doesn't matter how you do it. Now, our squash is pured and our vegetables are tender. Next, I'm going to show you how to put it all together.