Squash Anna

Most of our squash plants have died back, but we started new plants that are doing really well.  I had four Italian squash I needed to use and this recipe is easy and really good.  The long Italian squash have little or no seeds, and what seeds there were I scraped out.

Squash Anna

Total Time: 1 hour, 30 minutes

Yield: Serves 4-6

Ingredients

    With Butter
  • 1 1/2 lbs squash, seeded and very thinly sliced (I used a processor)
  • 1/4 cup butter, melted
  • Salt and pepper
  • Thyme (optional)
  • OR
  • With Cream
  • 1 1/2 lbs squash, seeded and very thinly sliced
  • 1 cup heavy cream
  • Salt and pepper
  • Thyme (optional)

Instructions

    With Butter
  1. Heat oven to 425.
  2. Generously brush the bottom and sides of a 9-inch heavy ovenproof skillet, with some of the butter and place a layer of the squash slices in the bottom. Brush with a little butter and sprinkle with salt, pepper, and thyme.
  3. Continue layering until all the squash is used up.
  4. Cover with a buttered piece of foil and tamp down firmly on the squash cake.
  5. Bake for 30 min. Remove foil, and bake an additional 25-30 min. or until tender and golden.
  6. Invert to serve.
  7. With Cream
  8. In a large bowl, toss the squash with the cream, salt, pepper, and thyme.
  9. Grease the bottom and sides of a 9-inch heavy ovenproof skillet, with butter (or line the bottom with parchment).
  10. Place the squash and cream in the skillet and level it out with a spatula.
  11. Cover with a buttered piece of foil and tamp down on the squash cake.
  12. Bake for 1 to 1 1/2 hours or until tender.
  13. Invert to serve.
http://www.centexcooks.com/squash-anna/