Squash Casserole

Liesha Barnett

I grew up in Oakland and began cooking at the age of 9. By the time I was in middle school, my parents mastered the art of eating my dishes with a smile on their faces. They had no idea that I would end up a chef. I then joined the Navy when she was 17 years old and traveled the world cooking for thousands of sailors. After leaving the Navy I went on to work in restaurants and hotels before starting a career as a personal chef service. I earned a bachelor's degree in nutrition from Arizona State University. My experiences as a child from Oakland shape my passion for food justice. I am passionate about providing the tools that the community needs to achieve and maintain good health.

This classic squash casserole makes for a memorable side dish or hearty main course

Pantry Items Used

Garlic | Yellow Onion | Yellow Summer Squash

Ingredients:

  • 4 yellow squash
  • 1 yellow onion
  • 6 cloves of garlic 1 cup of milk
  • 1 cup of shredded cheddar
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • salt, pepper

Items needed:

  • Pot
  • knife
  • cutting board
  • basic cooking utensils

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