I made this recently after a long time ignoring those yellow summer squashes. Then one day during a recent food shopping trip, I noticed the summer bounty crops were getting less and less inviting on the shelves. Fall is in the air, and pretty soon these little beauties will be shipped in from who knows where. So I bought some and made this delicious dish that very evening. It made a nice change of side dish.
It’s a recipe originally from the Southern Heritage VEGETABLES cookbook. (If you prefer zucchini to yellow, or just happen to have some on hand, I don’t see any reason you couldn’t substitue them.) So grab those seasonally grown veggies whenever you can; produce always tastes better grown in season and as close to home as possible, even if it can’t be from the backyard.
To begin, clean and chop about a pound of yellow squash into approximately 2 inch thick pieces, and boil, in just enough water to cover them, to the tender stage. (Always buy the smallest ones possible, they’ll be less seedy and tastier than the big ones.) While they’re cooking, mix up the following ingredients (Use a mixing bowl large enough to hold them and the squash you’re parboiling):
1/4 cup mayonnaise / 1/4 cup chopped onion / 1/4 cup cracker crumbs, divided / 1 egg, beaten / 1 teaspoon sugar / 1/4 teaspoon salt / 1/8 teaspoon pepper.
When squash are tender, mash them and combine with the mixture above. (If the mashed squash seem a little too liquid, don’t worry, the egg will custardize the casserole as it bakes.) Pour into a lightly greased 1-quart casserole and sprinkle remaining cracker crumbs over squash mixture.
Bake, uncovered, at 350° for 25 to 30 minutes; sprinkle 1/4 cup (about an ounce) of Cheddar cheese on top. Bake an additional 5 minutes, or until cheese melts. Yield: 4 generous servings.