Bascomb Elementary School mom Christen Winkelman won the CCSD School Nutrition Parent Recipe contest with her entry of a casserole that bested 60 other appetizing ways to prepare squash, the Georgia Organics’ Farm-to-School Month’s vegetable of the year.
The recipe is a result of “a lot of trial and error,” she said as she tweaked various vegetable dishes in an attempt to get her son Jaydon to eat his veggies. She found a winner with both Jaydon and then the judges with the recipe she submitted, which she entitled, “Squash-the-Competition Sweet Casserole.” The winning composition was served in CCSD cafeterias Tuesday to more than 23,000 students who eat a school lunch in CCSD schools. Christen received a certificate and $100 in Kroger gift cards as her prize, as well as being the subject of her son’s bragging rights in the cafeteria, as he proudly told the cafeteria staff about his mom’s winning entry.
Christen’s recipe is featured this month on the CCSD School Nutrition website at https://bit.ly/31mtXxO.
♦ 3 lb yellow squash;
♦ ¼ cup butter;
♦ 3 cups sweet corn (this is where the addictive flavor really kicks in);
♦ ½ cup sour cream;
♦ 2 eggs;
♦ 1 ½ cups breadcrumbs;
♦ 1 cup Parmesan cheese, ‘great-fully’ grated;
♦ 3 pinches of salt (some kids don’t want pepper).
1. Preheat oven to 350.
2. Spray a medium to large casserole dish with cooking spray.
3. Melt 2 TBSP butter in a skillet.
4. Add squash to skillet and sauté for 10 minutes.
5. In a large bowl, mix the sautéed squash with corn, eggs, salt, 2 TBSP butter, sour cream, ½ of the breadcrumbs and 1/2 of the parmesan cheese. Mix until all ingredients are equally distributed.
6. Transfer mixture into casserole dish.
7. Mix together the remaining butter (2 TBSP), breadcrumbs, and Parmesan cheese. Spread on top of casserole.
8. Bake for 30-45 minutes for a fresh, crispy topping.