Squash Casserole with Blueberry Goat Cheese
5 cups of cooked squash (liquid removed)
1 TBS olive oil
1/2 stick butter
1 onion
1/2 roll of blueberry goat cheese
1/2 cup sc
1/2 cup mayo
1/2 cup shredded cheddar
S&p
1 tsp Garlic powder
375 for 20 min
1/2 stick butter
1 onion
1/2 roll of blueberry goat cheese
1/2 cup sc
1/2 cup mayo
1/2 cup shredded cheddar
S&p
1 tsp Garlic powder
375 for 20 min
Slice squash and cook in skillet over medium heat for minutes until tender, about 18 minutes. Line a strainer with cheese cloth or paper towels. Cool and squeeze out liquid.
Meanwhile in the same skillet add butter and onion and cook until tender. Add goat cheese to soften. Turn off heat, add cooked squash, mix and let cool down. Preheat oven to 375 degrees F.
Stir in Sour cream, mayonnaise, cheddar cheese, garlic powder, salt and pepper. Add to a casserole dish and add topping. Place in oven and cook for 20 minutes. The top should be toasted and the cheeses bubbling. Enjoy!!!
