Southern Baked Yellow Squash
"I coaxed this easy (and forgiving) recipe from its maker after tasting it at a pot luck, and was surprised by its simplicity. Just a few ingredients make a delicious summer side dish for anything barbecued, grilled, or smoked - especially if the squash is home grown!"
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1/2 cup chopped onion
- 1/2 teaspoon black pepper
- 1/4 cup butter melted
- 1/2 cup dry bread crumbs
- 3 pounds yellow summer squash cut into 1-inch cubes
- 1/4 cup dry bread crumbs
- Carbohydrate 14.1125941966357 g
- Cholesterol 25.3825000310935 mg
- Fat 10.1863408518332 g
- Fiber 3.09304314746101 g
- Protein 3.35882548451144 g
- Saturated Fat 6.13227041923743 g
- Serving Size 1 1 serving (189g)
- Sodium 153.446287687028 mg
- Sugar 11.0195510491747 g
- Trans Fat 0.839226063255815 g
- Calories 156 calories
Directions Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish. Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter. Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.
