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Holiday Recipes: Squash Casserole - Paula’s ready to kick it off for the holidays starting with a fall meal that’s perfect for getting the family together…Squash casserole!
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0:00
- Hey y'all, come on in to quarantine, whatever,
0:02
quarantine, I don't know.
0:04
I don't know, I don't know.
0:07
But I just know I'm glad I'm here
0:09
and I'm glad you are where you are,
0:12
joining me in the kitchen because,
0:18
can you believe that we have been dealing
0:22
with COVID since what was it March?
0:26
- Yes. - Mid March.
0:27
- Yes. - Can you believe it?
0:29
And now we're gettin' close to the end of the year.
0:33
I mean, it's just got to be gone.
0:36
Excuse me, I got a frog in my throat.
0:40
So, here's what I'm doing y'all.
0:45
I'm gonna start today sharing with y'all
0:52
my favorite family recipes for Thanksgiving.
0:58
And I'm only goin' take one dish at a time.
1:04
So you can keep these and go back to 'em
1:08
when you're ready to start working
1:10
on your Thanksgiving meal.
1:12
And these are either most requested for Thanksgiving
1:16
or my family's favorites.
1:18
So I'm excited to do this.
1:21
And the first recipe I'm doin' today
1:24
is the Lady and Sons squash casserole.
1:28
And it's just out of this world.
1:31
So easy, so delicious.
1:34
The hardest part is slicing up your squash, truly.
1:37
And it's not hard, just take so few minutes.
1:41
All right, so I do want to tell you all of this,
1:45
share this with you, it's important that you saute
1:50
your onions in some butter separate from your squash.
1:55
I don't know why, I don't know why,
1:57
but I tasted our squash casserole one day
2:01
and I went into the kitchen and I said
2:03
"are y'all subtitling the onions separately in butter?"
2:09
And they said, "uh, no ma'am."
2:12
I said, "Well, it's very important"
2:15
because I could taste that casserole
2:17
and tell that it was not done the way
2:20
I had requested it being done.
2:23
It just, it's so much better
2:27
if that onion is cooked separate.
2:29
And we cooked our squash and I just put
2:33
it in a skillet or sauce pan,
2:36
I actually used this pan right here, Eddie.
2:40
Right there and Theresa prepped the squash
2:45
and she did it so nice and thin.
2:47
And that takes time, Theresa, to slice.
2:50
- [Theresa] I can give ya the trick.
2:51
- I'm not that precise, I just chop, chop, chop.
2:54
- [Theresa] Mandolin, I used my mandolin.
2:55
- Oh, you did use the mandolin!
2:56
- [Theresa] And it took me literally like five minutes
2:58
to get it done. - Yes, I was gonna say,
3:00
I mean this is perfect,
3:01
how did you get it so daggone perfect?
3:04
- [Theresa] And it did not take any time,
3:06
so if you have one, it's worth it.
3:07
- So I put this beautiful squash in my pan
3:13
with a couple of tablespoons of butter
3:15
and house seasoning, no water, no water,
3:20
because squash contains so much water in itself
3:26
and I wanna just show y'all.
3:30
Now, I pressed that much water out of that squash
3:38
when I put it in a colander.
3:42
- [Theresa] And Paula, that says six cups
3:44
but I put eight cups in there, just so everybody knows,
3:47
I always do a little bit more of everything
3:48
'cause you always do more of everything.
3:50
- Yes, I kinda do.
3:52
So, don't cook this in water
3:56
or if you do, you're gonna have to pick up your squash
4:02
and squeeze it and see I can still get water out of it.
4:07
But, it's not enough to make our squash casserole soupy.
4:13
So, I'm gonna add our onion,
4:16
that wonderful wonderful onion that I sauteed
4:20
until it's kind of translucent in some butter.
4:27
I'll stir that together.
4:31
All right now let me see what I'm doing here.
4:34
SO I'm gonna come over here and I'm gonna put
4:38
a little bit more butter in my skillet.
4:44
And I'm gonna turn that on kinda low
4:46
and just let that butter melt.
4:50
And now I'm gonna add my cheese.
4:54
What did it call for a cup, Theresa?
4:56
- [Theresa] Mhm, but you know that's a cup and a quarter.
4:59
(Paula laughing)
5:00
- She did Paula measurements! - I'm learning.
5:02
- So (laughs) it was like a heaping cup, right?
5:06
- [Theresa] A very good one.
5:07
- Yes.
5:09
Perfect. - Gotta be careful,
5:10
she still may add cheese on top of what she put it.
5:11
- [Theresa] I know, that's exactly what I was thinking
5:14
when I was. - No, no we're actually not
5:17
although we could!
5:21
The reason we're not gonna add cheese on the top
5:24
is because this buttery cracker right here,
5:29
I'm gonna toss it in the skillet
5:32
and let it bathe in that melted butter for a minute
5:35
and that's what we're gonna top it with.
5:38
So that's gonna give us a crunchy, crunchy top,
5:43
golden brown and crunchy.
5:45
- [Theresa] And I did no extra sour cream
5:47
'cause I know that's the wet stuff.
5:49
- That's right. - And we don't want it to be.
5:50
- Listen. - Listen to me!
5:52
- [Paula] Theresa, Theresa aint no dummy.
5:55
- [Theresa] I might be making it chef status one day.
5:57
- [Paula] She's smart, I know, she graduated from college!
5:59
But me, I rode by one one day
6:02
and just forgot to stop the car and get out to go in.
6:05
- [Theresa] I might as well have just rode by.
6:08
- I don't recommend that to you kids,
6:11
I recommend that you do like Miss Theresa
6:15
and stop that car, and Mister Eddie too,
6:18
old Mister Eddie graduated from scad.
6:21
- Mister Eddies a smart one. - Where did you graduate from
6:23
Theresa? - Georgia Southern!
6:24
- That's right, I knew that.
6:25
- [Theresa] I scraped by.
6:27
- Oh, I know better than that.
6:29
- Oh I went searchin'? - Did you really?
6:31
- [Theresa] Mhm, I was a much more better candidate
6:33
for a social degree then a--
6:35
- See if I'd have gone, that's what I'd a,
6:38
I'd a been tryin' to knock everybody out of the way
6:40
so I could be a cheerleader (laughs).
6:45
Alrighty, so that's our squash casserole.
6:50
- [Theresa] You've got your butter over there.
6:51
- Yes!
6:52
- I hear it crackin'. - Mhm.
6:56
So, our butters melted.
7:00
So I'm just gonna toss those crumbs
7:04
in that butter because I hate when a recipe
7:08
tells you to dot it, dot the top with butter
7:13
because every crumb is not gettin' butter.
7:17
- [Theresa] I didn't spray the pan, should I spray?
7:19
- You know, that's all right Theresa,
7:22
because this is a non stick.
7:25
So I believe it will be all right.
7:28
- Okay. - All right so I had to add
7:30
just a little bit more butter to get all those crumbs wet.
7:36
- [Theresa] That's shocking, isn't it Eddie?
7:39
(Paula laughing)
7:45
- Okey doke.
7:46
We don't wanna brown these because they're gonna brown
7:51
when we put it in the oven.
7:54
You know what, Theresa?
7:55
- Yum! - I believe I will
7:57
just spray it just for good measure.
7:59
- [Theresa] Well good look for finding it.
8:02
(Paula laughing)
8:04
- If I can remember. - It's in the,
8:06
it's over here I think. - It's over here Paula.
8:08
- Over where? - In the.
8:09
- Oh, yay!
8:11
Y'all know I'm in a strange kitchen.
8:13
- [Theresa] Oh, there it is, on the top shelf!
8:15
- Yeah, and look, here's some butter, butter flavoring!
8:19
Let's use that.
8:25
Okey dokey.
8:28
All right, so in goes our squash and cheese and sour cream.
8:42
- [Theresa] I make this sometimes outside of Thanksgiving
8:46
'cause I like it so much. - Oh listen, I made this
8:49
last night I made this last night for dinner, yeah!
8:55
Last night because squash, good fresh squash
8:59
is still comin' in, look at that.
9:06
You know this is one of our guest's favorite side dishes.
9:13
At the Lady and Son's and I think
9:16
Paula Deen's Family Kitchen, some of them they'll do,
9:20
I don't know if they switch back and forth between
9:22
squash and broccoli casserole,
9:24
they're both delicious.
9:26
All right so we're just gonna sprinkle those cracker crumbs
9:32
and remember everythings done!
9:37
Everythings cooked so all we have to do is heat this through
9:43
and you can make this squash casserole,
9:50
let it cool, put it in your refrigerator,
9:54
cover it, and Thanksgiving morning, you can pop it in
9:59
the oven for about 25 minutes, may take a little longer
10:03
if it's chilled, if it's been in your fridge.
10:06
But it's so so simple and so delicious,
10:10
your guests will love it.
10:13
So that's it, in the oven until it's bubbly
10:17
and your cracker crumbs are toasty brown.
10:25
I hate those butt shots (laughs)!
10:29
I seen you, Eddie.
10:32
Oh y'all. - Talk about makeup.
10:34
- I slipped, listen to Theresa,
10:36
she's just talkin' to herself y'all.
10:40
I slipped a little bit of that squash casserole out
10:44
where Michael said I'm the master of diggin' under,
10:49
gettin' into a casserole or even
10:51
a piece of cake. - Of cake!
10:55
- And gettin' me out a taste.
10:57
So here's our squash casserole, it's ready,
11:00
20, 25 minutes in the oven.
11:06
And it's so delicious.
11:10
Mmm, I know your familys gonna love this
11:15
and I think I was sayin' a little while ago.
11:20
You can do your squash casserole and put everything in it
11:26
except your crackers and it'll last for two or three
11:29
days in the refrigerator don't you think?
11:31
- [Theresa] Which is perfect when you're preparin'
11:32
a bunch of meals. - Yes!
11:33
- A bunch of stuff. - There's no eggs in it.
11:37
- Yeah. - No mayonnaise.
11:39
- [Theresa] Just the sour cream, cheese and squash.
11:41
- Yes, yes, so everything is cooked.
11:44
Just let it cool completely before you put it
11:46
in your refrigerator 'cause you don't
11:48
want anything to sour on ya.
11:53
But to me, this is our tried and true Lady and Son's recipe.
11:59
So, we've got the first recipe
12:05
for our Thanksgiving meal
12:08
in the canyon! - Yay!
12:12
- So, can't wait to share the next one with y'all.
12:15
Oh and if you have any requests.
12:19
Or write me, or text me (laughs).
12:22
Love and best dishes, y'all.
12:23
We're off to a great start.
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