Squash makes this casserole worth savoring

The Hil

9110 Selborne Lane, Palmetto. 770-463-6040, www.the-hil.com

Q: We enjoyed a great meal at the Hil in Serenbe recently. The squash casserole was particularly delicious. Any chance you could get their recipe? Thanks. — Rick Peavy, Atlanta

A: The restaurant serves this casserole in individual ramekins, but chef Hilary White created a dinner-party-size recipe for us. Grating the squash is one way this recipe is different from many other squash casseroles. Sauteing the grated squash and draining off the accumulated liquid eliminates the sogginess that can plague some versions.

The Hil’s Squash Casserole

1/2 cup olive oil

5 pounds yellow squash, grated

1 medium onion, chopped

Salt and pepper

1 cup grated cheddar cheese

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup (1 stick) unsalted butter, melted

1/2 cup panko (Japanese bread crumbs)

1/2 cup unseasoned bread crumbs

Preheat oven to 325 degrees. Lightly grease a 9-by-13-inch baking dish.

In a large skillet, heat olive oil over medium heat. Add squash and onion and saute until cooked through, about 15 minutes. Remove from heat and drain any liquid from the skillet. Season to taste with salt and pepper. Allow to come to room temperature.

In a large bowl, mix together cheddar, mayonnaise and sour cream. Stir in squash and pour mixture into prepared baking dish. In a small bowl, combine butter, panko and bread crumbs. Mix thoroughly, then sprinkle crumbs over squash. Bake until golden brown and bubbling, about 45 minutes.

Serves: 10

Per serving: 390 calories (percent of calories from fat, 80), 6 grams protein, 14 grams carbohydrates, 5 grams fiber, 36 grams fat (12 grams saturated), 46 milligrams cholesterol, 165 milligrams sodium.

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