I’m actually not a fan of squash but everyone I know loves it. I try to cook it often for my family and for the cowboys but get tired of the same ol’ fried squash. I decided this time around to try some baked squash. I fed the cowboys today and must have done something right with the recipe because the entire casserole dish was empty! Makes me wish I had tried a little bit of it.
- 5 pounds medium−size yellow squash
- 2 eggs, beaten
- 1 cup bread crumbs plus additional bread crumbs for topping
- 1 stick butter or margarine
- 1/4 cup sugar
- Salt, to taste
- 2 tablespoons chopped onion
- Dash of pepper
Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash. Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into 3−quart casserole that has been lightly greased or sprayed with nonstick
spray. Cover with light layer of bread crumbs. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.