Yellow Squash Casserole

I was looking for a new side dish that was easy, and did not have cauliflower in it. Jennifer Marie Garza to the rescue (again!)! I took her recipe and adapted it to the way I like to cook.

4 c diced yellow squash

2 tbsp olive oil

2 tbsp butter

4 eggs

1/2 c heavy cream (or substitute coconut milk)

1/4 c chicken stock

4 tbsp cream cheese (softened)

1 tbsp minced onion

1/2 tsp dried oregano

1/2 tsp dried basil

1 tsp minced garlic

1 tsp salt

1 tsp ground pepper

1/2 c shredded cheddar cheese

Preheat oven to 400. Cover a baking sheet with parchment paper.

Toss squash and olive oil on baking sheet until fully coated. Roast squash for about 15-20 minutes or until softened and lightly browned. Turn oven down to 350. Spray a baking dish with cooking spray.

Place roasted squash and butter in bowl and mash squash completely. Add the eggs, cream, stock, cream cheese, onion, and seasonings. Pour the mixture into baking dish, and cover with shredded cheese.

Bake for about 35 minutes, until the top is golden brown.

A great side dish. Lee said it tasted like cornbread!