Paying Homage

Atlanta’s major newspaper, the Journal-Constitution, puts out a weekly section on Food & Drink (it also has a lot of weight-loss stories from the locals, but that’s neither here nor there). Within that section, there’s a column devoted to something called the Southern Recipe Restoration Project—basically, locals write in and describe dishes that their ancestors made and then share the recipe in the paper. I like the concept of handing down recipes generation to generation, possibly because not much of that exists in my own family.

There is one notable standout, however—Squash Casserole. Anyone that has ever dined at a Bedgood family Thanksgiving or Christmas is familiar with this dish and my affinity for it (which has approached near legendary status). I’ve been known to become pretty irate if anyone dares sample my leftovers. Not content with partaking in this dish only twice a year, I obtained the recipe that my mother’s mother gave her and am now proud to say that I make it in my kitchen whenever the mood strikes. It’s everything I think a family recipe should be—hot, comforting, easy to fix and completely indulgent. If your only frame of reference for squash casserole is what grocery stores try to pass off as such, then I urge you to try this version—it’s literally like nothing you’ve ever tasted.

Squash Casserole

2 lbs. squash, cut into 1 inch rounds
8 oz. cream of mushroom soup
8 oz. sour cream
½ medium onion, finely diced
1 box turkey stuffing
½ stick butter, cut into pieces
salt and pepper

Preheat the oven to 350 degrees.

Fill a large pot with water and bring to a boil. Add the squash and boil until tender. Drain and set aside. In a large bowl, combine the cream of mushroom soup, sour cream, onion and salt and pepper to taste. Add the squash to the mixture and stir gently until just combined. Butter a large casserole dish on the sides and bottom and sprinkle a thin layer of stuffing on the bottom. Add the squash mixture and top with the remaining stuffing. Dot with butter and cover with foil. Bake for 30 minutes; remove the foil and continue baking until squash is bubbling along the sides and golden on top, about 15 minutes.