Mountain Muse & Squash Casserole

I'm back! My mom and I road tripped to the mountains of Virginia to visit my sweet Granny & Papaw, and celebrate my great uncle's 75th birthday.

Uncle Teddy lives on the High Knob, a long drive up a narrow road on top of a mountain in an old farm house that my great granny and papaw built. It was so special and so sweet, we had the best trip.

We sipped moonshine from a mason jar and made squash casserole with squash fresh out of Teddy's garden.

Heading down the mountain I pulled over and got out of the car to capture the sun setting on the edge of the mountain. It was truly the most beautiful sunset I have ever seen,

The squash casserole is my Mom's recipe, and it's absolutely unbeatable. Once you try this recipe you'll never make it any other way!

Hope you all had a great week!
XO

Full Recipe

2-3 lb squash (3 large squash)

1 onion

1 egg

1 1/2 sleeve of crushed buttery crackers (Ritz work best)

1/2 tsp minced garlic

1 stick butter

1 1/2 cup cheddar cheese

salt & pepper

1. Chop squash into quarter sized pieces, half those, and boil with diced onion until tender. (7-10 minutes)

2.  Drain squash and onion, pour into casserole dish. Let cool for several minutes, to prevent from cooking the egg. Once cooled - Add 3/4 cup of cracker crumbs, 3/4 cup cheese, egg, garlic, salt, & pepper. add 3 tbls butter.

3. Mix well to incorporate.

4. top with remaining grated cheddar and cracker crumbs. dot top of the casserole with butter.

5. Bake at 350 for 30 minutes, until brown and bubbly.