Squash

We finally got some rain, and so, as the Capitol Hill CSA members are well aware, we are awash in squash. Like basil and tomatoes, they love the hot weather as long as they get a drink once in a while (not unlike me, though the drinks need to come more frequently).

The recipe and picture below were in the Washington Post last Wednesday. My mother made the recipe for a family and friends dinner this weekend. But of course, coming from a long line of people who do not take instruction well, she made several modifications – the squash was blanched, not grilled. The cheese was not pepper jack, because several members of the eating team don’t like it – I think she used a regular jack, or maybe a mix of a mild cheddar and jack. No pimentos, because Nick refuses to eat any cooked peppers. No cilantro because she had already veered away from the Mexican version. More sour cream than the recipe called for because it was in her fridge and needed to get used up. Some mayonnaise too because this is a SOUTHERN summer recipe, and all southern summer recipes, including cake, include mayonnaise.

Summary:

Every Southern Junior League cookbook includes a version of squash casserole, which always makes an appearance in the summer as soon as squash becomes abundant. Pepper Jack cheese and cilantro give this one a Southwestern edge.

MAKE AHEAD: The casserole can be assembled and refrigerated a day in advance. Bring it to room temperature before baking it on the grill.


4 to 6 servings

Ingredients:

• 1 1/2 pounds medium yellow squash and zucchini, trimmed and cut lengthwise into 1/2-inch planks
• Salt
• Freshly ground black pepper
• 1/2 cup creme fraiche or sour cream
• 4 scallions, white and light-green parts, chopped (1/3 cup)
• 3/4 cup grated pepper Jack cheese
• 2 tablespoons pimentos, drained
• Leaves and tender stems from 8 sprigs cilantro, chopped (2 tablespoons)
• 1/3 cup panko (Japanese-style) bread crumbs
• 1 tablespoon salted butter, cut into small cubes
• 1/4 teaspoon Spanish smoked paprika
Directions:


Prepare the grill for direct heat: If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the briquettes in a chimney starter and let them burn until the flames subside and a light layer of ash covers the briquettes (about 20 to 25 minutes). Dump the briquettes in a mound (or, preferably, into 2 half-moon-shaped briquette baskets) in the center of the grill. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 6 to 8 seconds. Spray the grill rack with nonstick cooking oil spray, then place it on the grill.

Lightly spray the squash slices on both sides with olive oil cooking spray. Season generously with salt and pepper. Cook the squash for about 6 minutes, turning frequently, until the slices are well browned on both sides and soft but still slightly firm. Transfer to a bowl and cool completely. The yield should be about 3 cups.

Blot the cooled squash slices on paper towels, then cut them it into 1/2-inch chunks, placing them in a large bowl. Add the creme fraiche or sour cream, scallions, cheese, pimento and cilantro; mix well and season with salt and pepper to taste.

Lightly spray a 2-quart casserole with nonstick cooking oil spray, then spread the squash mixture in the dish. Scatter the bread crumbs and butter cubes evenly over the top, then sprinkle with smoked paprika.

Meanwhile, prepare the grill for indirect grilling: If using charcoal, light the charcoal in a chimney starter and let the briquettes burn until the flames subside and a light layer of ash covers the briquettes (about 20 to 25 minutes). Open the grill's bottom vents. Dump the lighted coals into 2 mounds (or, preferably, into 2 half-moon-shaped briquette baskets) on opposite sides of the grill. (If using gas, with a two-burner grill, set one burner to medium-low and leave the other unlit; with three or more burners, set the outside or front and rear burners to medium-low and leave the center burners unlit.)

Place the casserole on the area of the grill that is not directly above the briquettes or a lit burner. Cover the grill, vents open, and cook for 30 to 40 minutes, until the casserole is lightly browned and bubbling. (The internal temperature of the grill should hover around 350 degrees.) Serve hot.