Squash Casserole

This is the naked casserole, before topping with Japanese breadcrumbs.

Squash. What a word. It's just barely "squat," a word I've never really liked, but at the very end it mushes all out. I'm sure squash is infinitely more versatile than the two ways I like to cook it: grilled or casseroled.

Once upon a time I tried spaghetti squash pesto - some brilliant internet nutritionist had written a column on the grand extra vitamins and minerals you could consume simply by replacing spaghetti with spaghetti squash! You know what you get when you try to replace spaghetti with spaghetti squash? An overcooked, fibrous mess your husband won't eat.

But this squash? This beautiful unassuming yellow summer squash never lets me down. Again, thanks Cindy - all the vegetables and rosemary in this dish came from either her yard or mine! This recipe comes completely off the top of my head, but it makes me think of Paula Deen: you can never have too much butter.

5-8 yellow squash, depending on their size, cut into 1/2 inch slices
2-3 green bell peppers, depending on taste
1 red jalapeno or other spicy pepper (optional)
1 small onion

1/2 teaspoon salt
1 stick butter, melted
1 cup cheddar cheese

1 egg
6 sprigs rosemary
1/2 to 3/4 cup white wine
Japanese Panko breadcrumbs
Salt & pepper to taste

• Preheat oven to 350 degrees.
• In a large saucepan, cover squash, peppers, and onion with water and 1/2 teaspoon salt. Bring to a boil and boil for 6 minutes if you like it a little more firm, 10 if you like it soft.
• Drain vegetables and very thoroughly pat dry. You can use paper towels, but I use a flat clean kitchen towel that won't release fibers.
• In a large bowl, combine 1/2 of the butter, all of the cheese, egg, rosemary, white wine, and salt & pepper to taste. A little Tabasco might be good too.
• Add vegetables and stir until well combined.
• Pour into casserole dish.
• Combine the breadcrumbs with the rest of the melted butter and top casserole.
• Bake for 35-40 minutes, until brown & bubbly.