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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A tasty change from (sometimes boring) baked squash. This a 'must have' dish at our family Thanksgiving dinner and other holiday meals. I always at least triple the recipe, and there's never any leftovers! Ingredients:
1 lb yellow squash, sliced 1/4 inch thick |
2 cups water |
1 small onion, minced |
3/4 tsp salt |
pepper to taste |
1-1/2 tbl all purpose flour |
1 cup evaporated milk |
2 eggs, beaten 1-1/2 tsp baking powder |
2 tbl melted butter, divided |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Preheat oven to 350F. In medium saucepot, combine squash, water and onion, and cook over medium heat until tender. Drain water, and mash squash/onion mixture throughly. Add salt, pepper, flour, milk, and eggs, mix very well. Add baking powder, mix well again. Pour 1 Tbl melted butter in bottom of baking dish, spread, and add squash mixture. Drizzle the other Tbl of melted butter over top of squash. Bake at 350F for 20 minutes, or until golden brown. Add grated Parmesan, return to oven for 2-3 minutes, serve piping hot. /
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