Talley Farms Fresh Harvest



2 tablespoons butter
4 cups sliced summer squash, any kind
1 medium onion, chopped
1/2 cup chopped pancetta, partially cooked to render fat
2 large eggs
3/4 cup grated cheddar cheese
1/4 cup grated monterey jack cheese
1 cup milk
1/4 cup sour cream
2 tablespoons butter
¼ teaspoon cayenne pepper (optional)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 large sleeve Ritz crackers


1. Preheat oven to 350º F.
2. Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and
cook until tender. Mix in pancetta and heat through.
3. To a large bowl, add eggs and lightly whisk. Add cheese, sour cream and milk and whisk into egg until well-
combined. Add cooked squash, onions & pancetta to egg mixture and stir well to combine. Melt remaining 2
tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture. Add cayenne
pepper, if using, along with salt and pepper. Stir well to combine.
4. Spray a 9x13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top
evenly with crushed Ritz crackers. Place in preheated oven and bake 30 minutes, or until top has lightly browned
and casserole does not "jiggle" when the dish is moved.
5. Allow to sit for about 3 minutes before serving.
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