Squash and Fontina casserole pudding from Deep Run Roots: Stories and Recipes from My Corner of the South (page 347) by Vivian Howard

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Notes about this recipe

  • TrishaCP on September 19, 2021

    This was great. I made a half recipe, using one egg and a combination of yellow squash and zucchini (what the CSA gave me). I really like sage and rosemary so may consider bumping up the amount next time, but otherwise I thought this was perfect.

  • chawkins on August 30, 2021

    Absolutely delicious, well worth the time and effort put into it. I used zucchini from the garden (four for half of the recipe, about 41/2 C sliced) and since I only had a little bit of fontina, I used gruyere and butter instead of bacon fat.

  • hillsboroks on August 17, 2017

    We were drooling from the delicious aroma coming from the oven as this was baking. With an abundance of yellow summer squash from the garden this recipe looked like a great way to make a dent in the daily harvest and it most certainly was. I sautéed the vegetables in butter and then added a bit of olive oil when it looked as if they were sticking. I also threw in a cup of cooked corn kernels cut off the cob after cooking the night before and the corn melded in beautifully. Actually I think you could add bits and bobs of any vegetables you may have. The long slow cooking and fresh herbs brought out the best in the yellow crookneck squash I used and would probably do the same with zucchini. I may try mixing them next time. We loved this and will definitely be making it again soon.

  • DKennedy on February 27, 2017

    Casseroles are covered on episode 7 of season 3, squash on episode 1 of same season

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