Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits

by Reese Witherspoon

Summer Squash Casserole My granddad always grew squash in his summer garden, so my grandma would whip up some type of squash dish every night for months. This was one of our favorites. 3 tablespoons olive oil 1 white onion, chopped 2 garlic cloves, minced 11/2 pounds yellow squash, sliced 11/2 pounds zucchini, sliced 2 teaspoons salt 3 tablespoons butter 24 Ritz crackers 1 cup shredded sharp cheddar cheese 2 large eggs beaten with 1/2 cup heavy cream 1 teaspoon sugar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons finely grated Parmesan cheese 2 tablespoons chopped fresh parsley 1. Preheat the oven to 375°F. Lightly grease a 2-quart baking dish. 2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté 3 minutes. Add the garlic to the onions and sauté 1 minute more. Add the yellow squash and zucchini to the pan with the salt; sauté for 8 to 10 minutes, or until just tender. Transfer the squash to a colander to drain away excess moisture. Add the butter to the hot pan to melt and remove the pan from the heat. 3. Place the crackers in a large zippered bag, seal, and roll over them with a rolling pin, or a juice glass on its side, to create coarse crumbs. Transfer half of the crumbs, along with the drained squash, to a large mixing bowl. Combine 3/4 cup of the cheddar cheese, the egg-cream mixture, and the sugar, salt, and pepper and gently fold the mixture into the squash and crumbs. Transfer the squash mixture to the prep...