12 servings

Yellow squash and Swiss cheese make a mild-mannered side dish that complements roast turkey and all the trimmings.

How to Make It

Step 1

Place baguette slices on an ungreased baking sheet; spread evenly with 1 tablespoon butter. Bake at 400° for 5 minutes or until crisp and golden. Let cool. Process in a blender or food processor until crumbs form. (This will yield about 1 1/2 cups crumbs.) Set aside.

Step 2

Place squash, onion, and bay leaves in a Dutch oven with a small amount of water. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until squash is tender. Drain, discarding bay leaves. Sprinkle squash with salt and pepper.

Step 3

Melt 6 tablespoons butter in a 4-quart saucepan over medium heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in seasoned salt and next 3 ingredients. Gradually stir about one-fourth of hot white sauce into yolks; add to remaining hot white sauce, stirring constantly. Stir in 1 cup cheese.

Step 4

Combine squash and cheese sauce. Spoon into a greased 2-quart baking dish. Combine remaining 1/2 cup cheese and reserved breadcrumbs; sprinkle over squash. Bake, uncovered, at 350° for 40 minutes or until browned.

Step 5

Note: If you can't find fresh yellow squash, substitute frozen sliced squash.

Christmas with Southern Living, 2003

Ratings & Reviews

cherylwilson's Review

December 16, 2011
Although this recipe sounds great, it will be difficult to make without an exact amount of baguette slices to use. I'll just make 1 1/2 Cups crumbs and go from there.