Now we know exactly what CSA members feel like when they’re bombarded with a whole lot of one thing. The question “What do you want for dinner tonight?” didn’t require much thought when we remembered we have a bag of squash in the fridge.

Because we had so much crookneck squash from the previous week, we decided to make a dish that called for it almost exclusively. Instead of browsing through recipes again, we turned to a family favorite: scalloped potatoes. We figured we could substitute the potatoes with the squash, and also make use of our farm fresh rosemary (which the recipe called for anyway).

We anticipated that the firmness and deep flavor of the squash would stand up well when the dish was finished baking. But we were concerned that the hard skin wouldn’t cook thoroughly, so we steamed the squash briefly in the microwave before assembling the dish. At the table, the squash performed exceptionally well. It held its shape and contributed great flavor. To tell you the truth, the final product was very similar to the original recipe! The only difference was that the squash variation was much lighter than its potato counterpart.

Although the flavor was wonderful, there were some issues with the dish’s consistency. The recipe was handed down from family and not recorded in any manner, so we were left guessing proportions and amounts. Well, you know what that means: Something just has to go wrong! And it did.

When we took out the casserole, it was way too runny. Surprised and displeased, we quickly added more flour between each layer with the hopes that the dish would take on the creamier consistency we were looking for. After giving the dish another 15 minutes in the oven, we removed it, allowed it to cool, and finally dug in. But to our dismay, amidst the layers of tender squash and aromatic onions, we found patches of lumpy flour. Some of it had absorbed the moisture but didn’t dissipate, and some of it remained dry.

Because we love the flavor so much, we’re planning to try this dish again soon and figure out the correct ratio of flour to milk so that we don’t encounter this particular issue again. And once we do, we’ll post our results with the correct proportions. But if you can find the right balance before we do, please let us know! Until then, this recipe will be listed under our “Works in Progress” category. Consider it a rough draft.

Approx. 4-6 servings

• squash, cut into 1/4 inch slices
• onion, sliced thinly
• flour
• milk
• rosemary
• salt and pepper
• 2 tbsp butter, sliced into 1/4 inch pieces

Note: We used a casserole dish from the Netherlands, so we don’t know if a vessel of comparable size is available in the US. It’s a 7×7 vessel (holds 4 cups), but we’re sure a standard 8×8 alternative can be used as well. Or if you’re feeding a large (or hungry) crowd, a larger dish can be used too. This recipe is very adaptable and should turn out just the same.

1. Preheat oven to 325°F. Steam the squash.

2. Layer the squash into the dish, making sure to overlap each piece just slightly so that you minimize cracks. Scatter thinly sliced onions.

3. Add salt, pepper, rosemary, and then sprinkle generously with flour, approximately 2 tablespoons if using a smaller vessel. (Remember that we don’t have this down pat yet, so use your judgment, and report back to us!)

4. Repeat this layering process, ending with squash until you reach the top. Scatter butter over the surface and add enough milk so that it doesn’t reach the top layer.

5. Bake uncovered for 45-60 minutes.