In the May 2024 edition of Our State, chef Lynn Wells recreates a dish she shared with her cousin on a spring day in Salisbury.
GREENSBORO, N.C. — We’re full, we’re full! Spring reminds one food writer of fresh fruits and vegetables.
In the May issue, our state magazineChef Lynn Wells recreates the dishes she shared with her cousins on spring days in Salisbury: Cheerwine coleslaw, Aunt Addie’s squash casserole, cucumber salad pitas, and Mama’s vinegar pie.
Aunt Addie’s Squash Casserole recipe can be found here.
Aunt Addie’s Squash Casserole
1/4 cup unsalted butter (divided)
6-8 summer squash (sliced) (about 4 cups)
2 carrots (peeled and finely grated)
1 small yellow onion (chopped)
1 jar (4 ounces) chopped pimientos, drained
1 can (10.5 oz) cream of chicken soup
2 cups sour cream
salt and pepper taste
1 bag (12 oz) of herbed cornbread stuffing
Preheat oven to 350°. Prepare a 9 x 13 inch baking dish with cooking spray.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add pumpkin and cook until tender, about 10 minutes.
In a large bowl, combine pumpkin, carrots, onions, pimientos, broth, and sour cream. Add salt and pepper to taste.
Melt the remaining butter in a separate bowl. Add cornbread filling and mix.
Spread half of the cornbread mixture in a baking dish. Add squash mixture and spread evenly to all corners. Top with remaining cornbread mixture.
Bake for 25 to 30 minutes or until edges are bubbly and cornbread mixture is golden brown.
