This time of year when you go to the grocery store, much of what you see in the produce section is squash. There are many different types of squash that you can find at your local store or farmers market, and you really can’t go wrong. Wthether it’s a traditional yellow squash you’re buying or maybe a delicious delicata, you can rest assured that dinner is going to be amazing.
Squash is also extremely beneficial for the eyes. They are full of incredible nutrients to boost your eyes’ defenses and ensure that your eyesight is as sharp and as clear as ever. Squash is full of beta-carotene, which is essential for prolonged eye health. Your body processes the beta-carotene and turns it into vitamin A, which is what is then used to help nourish your eyes and prevent any oxidation or any degeneration that could lead to further eye-related issues. Squash also has lutein and zeaxanthin which are also crucial to optimizing your eyes health.
One of my favorite ways to eat squash is in a simple squash casserole. It is a dish that I grew up eating with my family. It is perfect for this time of year because it is so easy to make and can even be a new addition to you Thanksgiving meal if you are looking for something new this year to add as a side item.
Old-Fashioned Squash Casserole
- 1 pound yellow squash, diced
- 1 large sweet onion, diced
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- ¼ teaspoon red chili flakes
- 1 cup dry white wine
- 6 basil leaves, chopped
- 1 cup extra sharp cheddar
- 2 cups crackers, crushed (I have always used Ritz)
- Salt and pepper
- Add diced onion to large pot along with oil, garlic and chili flakes. Cook on low until golden brown and sweet.
- Add squash to pan with onion mixture and cook squash until very tender
- Add wine to pot and cook until wine cooks away from pot. Then add basil leaves.
- Once squash is soft enough, using a potato masher mash squash until smooth. Add cheese, and put into large casserole dish that has been lightly sprayed or buttered
- Add cracker crumbs to top of squash casserole cover with aluminum foil and cook at 350 degrees for about 45 minutes