Delicious!
It’s easy to grow yellow crookneck squash in San Diego gardens — but what to do with it all?! Follows is an original recipe from San Diego on the Cheap publisher, Sheri McGregor, who likes to create healthy AND tasty recipes that fit the “cheap cook” category This recipe was created on a Saturday morning whim. For this particular yellow crookneck squash quash recipe, Sheri also used homegrown onions and eggs from the family’s free-range laying hens. With a subtle southwest flavor–there’s nothing like good organic food. Try it, and post your comments!
Tasty Yellow Crookneck Squash w/Corn Bread Topping (casserole)
an original recipe from Sheri McGregor
Ingredients:
2 – 4 yellow crookneck squash (enough to make about 5 cups, chopped)
1 large yellow onion (or a mix of onion types to make about 1 cup, chopped)
1 TBSP butter
1/3 to 1/2 cup olive oil
1/2 tsp salt
1 tsp chopped garlic (feel free to use chopped garlic from a jar)
1 cup corn meal
1 cup flour
1 TBSP baking powder
1 cup milk
2 eggs (divided)
1/3 cup vegetable oil
1 cup sharp cheddar cheese, grated (reserve about 1 TBSP for top of casserole)
1 7 oz can chopped green chiles (if it’s cheaper to buy the whole ones, chop them yourself)
Spray non-stick spray (Pam) on a 9″ x 13″ glass baking dish. Pre-heat oven to 350F.
Fresh from a San Diego inland garden
Wash squash, and peel with a peeler. Don’t bother getting all the skin–particularly if you are using smooth-skinned yellow crookneck squash. The ones from my hot, inland San Diego County garden are often a bit bumpy, so I like to get rid of at least some of the thicker skin. Cut off and discard ends, then chop into thick quarter-round slices (you want chunks). Place in saucepan (I like to use a dutch oven type pot). 
Add chopped onion, butter, olive oil, salt, and garlic. Heat over med-high heat until tender, tossing and turning down the heat as needed to avoid burning. Oh the bouquet!
While the squash mixture is cooking, add corn meal, flour and baking powder to a mixing bowl. Stir to combine well, then add milk, one of the eggs, and vegetable oil. Stir until combined and moist. Set aside.
When vegetables are tender, remove from heat. Let sit for a few minutes to cool just slightly. Add grated cheese (holding back a small amount for the top), remaining egg, and chiles. Stir to coat veggies with melting cheese and egg. Spread into baking dish. Pour the cornmeal batter over the squash mixture then spread to edges. 
Don’t worry if it doesn’t seal. Garnish with the remaining cheese.
Place in oven and bake for 25-30 minutes (until bubbly, and cornbread topping is done ).
Garnish with sour cream and salsa. Serve with beans (baked or black recommended). Enjoy!
Variation: Add 1 to 2 cups cooked lean ground beef to squash mixture before placing in baking dish, or layer between squash and corn bread.
