Easy Baked Summer Yellow Squash |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a delicious recipe to use up your crop of summer squash, even people who hate squash like this recipe! When I made this I added in about 2 teaspoons fresh minced garlic, but that is optional. You can cook the squash hours in advance. Ingredients:
3 lbs yellow squash, peeled |
1/4 cup melted butter |
1 small onion, finely chopped |
2 eggs, lightly beaten |
1 tablespoon sugar |
3 tablespoons grated parmesan cheese (can use more) |
2 teaspoons seasoning salt (or to taste, or use white salt) |
black pepper |
1 1/2 cups fresh breadcrumbs |
2 -3 tablespoons parmesan cheese |
1/4 cup melted butter |
Directions:
1. Chop the squash into about 1-1/2-inch cubes.
2. Bake, steam or boil until tender; drain the squash very well if boiling then place into a bowl and mash.
3. Set oven to 375 degrees.
4. Butter a 2-quart casserole dish.
5. To the mashed squash add in 1/4 cup melted butter, onions, eggs, sugar, seasoned salt and black pepper to taste; mix to combine.
6. Transfer the mixture to prepared baking dish.
7. In a small bowl mix together the bread crumbs with Parmesan cheese and 1/4 cup melted butter until blended; sprinkle over the squash.
8. Bake for about 45 minutes.
9. Delicious!
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