San Antonio Squash Casserole

Thanksgiving Recipe
Sunfield Community Garden Manager

Tatume Squash, with Peppers

Tatume Squash, with Peppers

One of the most fun places to eat in Austin is Threadgill’s. Known for southern comfort cooking and live music, it’s a must-see for Austin visitors. A visit there can give you an idea of what Austin was like in the 60’s and 70’s, when cowboys and hippies strolled the streets together in a haze. From how people talk about Threadgill’s, I am pretty sure Janice Joplin still sleeps on a cot in the kitchen.

In my opinion, no Thanksgiving would be complete without a couple of casserole dishes filled with veggies, some kind of creamy stuff and something crunchy on top. This year my husband and I are making the requisite green bean casserole with green beans from the garden. But I wanted to add something to our Thanksgiving menu with a Texan flare, because we are heading out to Big Bend National Park for a Thanksgiving vacation. So we will also be “fixin” a spicy San Antonio Squash Casserole, made famous by Threadgill’s.

This year at Sunfield I was not able to grow many summer squash with the exception of a Mexican summer squash called Tatume. The little bush summer squashes all succumbed to powdery mildew, squashive borers and cucumber beetles. The Tatume grew a really big vine, really fast, so it outran the bugs and the diseases, and produced a lot of fruit along the way. I plan to use the Tatume for the casserole. We also had an incredible harvest of peppers, including Tabasco, Ancho, Poblano and cayenne that I will use for this dish too!

What are some of your favorite dishes to make at Thanksgiving? Share your recipes with us.