Dinner: squash and sausage casserole

Recipe.


Based on the recipe found here:

http://www.cooks.com/rec/doc/0,1850,150189-239207,00.html

What I done did:

• 1 lb sausage links, de-cased and broken into small pieces
• 1.5 lbs squash (yellow and 2 kinds of zucchini in this case)
• 1/3c butter
• ~1c panko bread crumbs
• pepper, oregano
• ~1/2c grated parmesan
• ~1tsp locally fermented pepper sauce
• 2 eggs
• 1 small white onion, chopped

Followed instructions as above, except had to use 1.75qt casserole dish.  And I forgot to butter it.

Verdict

It was tasty, but way too much butter and eggs.  Ended up with a lot of liquid in the bottom of the dish, and a too-strong butter flavor.  I would reduce the butter to maybe 1-2tbsp, and no more than 1 egg.  The squash component wasn't bad, although a little soggy.  If I were to make it again, i might not boil the squash beforehand, hopping it would retain a bit more crunch. 

Before adding breadcrumbs and baking:

After baking:

And on the plate (not too pretty):