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Roasted Squash and Eggplant

Roasted Squash and Eggplant

Ingredients:

4–6 yellow squash, cubed
1 large eggplant, cubed
1 large onion, chopped
Salt and Pepper to taste
1 teaspoon garlic powder
2 tablespoons basil
¼ cup olive oil

Directions:
Preheat oven to 450 degrees. Line a large baking sheet with aluminum foil. Toss vegetables with seasoning and olive oil. Bake for 25 -30 minutes, or until vegetables reach desired tenderness.

Cajun Squash Dressing

Two of our favorite things- squash casserole and cornbread dressing. This dish is some kind of good. When we first came up with this recipe we weren’t too sure about adding the cheese, but we did and it was so fine. It goes great with just about any meat. This dish can be made ahead of time and pulled out of the fridge and popped in the oven.

Cajun Squash Dressing

Ingredients:
½ cup butter
2 tablespoons bacon grease
¾ cup onion, diced
¾ cup celery with leaves, diced
½ small green bell pepper, chopped
1 tablespoon garlic, minced
5 cups yellow squash, sliced
Salt and pepper to taste
¼ cup spring onion, chopped
2 eggs, tempered
4 cups cooked cornbread, crumbled
2 buttermilk (frozen) biscuits, baked and crumbled
1 can cream of chicken soup 10 oz
Slap ya Mama (Cajun seasoning), to taste

1 cup cheddar cheese (optional)

Directions:
In a large skillet melt butter and bacon grease over medium heat. Add onions, celery, bell pepper and garlic and sauté for 5- 7 minutes.

Add squash, salt and pepper and cook cover until squash is tender, approximately 20 – 25 minutes.

Add spring onion and tempered eggs once squash is tender.
Combine cornbread, biscuits, cream of chicken soup, Cajun seasoning with squash mixture.

Pour cornbread and squash mixture into a 13 x 9 x 2 greased casserole dish and bake in a preheated 400 degree oven for 40 – 50 minutes or until golden brown.

Remove from oven and add cheese and return to oven for 10 minutes or until cheese is melted.

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