Yellow Squash Pudding

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READY IN: 1hr 45mins
Recipe by ratherbeswimmin

In' A Love Affair With Southern Cooking' by Jean Anderson

Ingredients Nutrition

  • 3 tablespoons butter
  • 1 large yellow onion, coarsely chopped
  • 1 teaspoon crumbled dried marjoram
  • 14 teaspoon crumbled dried thyme
  • 14 teaspoon freshly grated nutmeg
  • 12 tender young yellow squash, trimmed and coarsely chopped (about 2 1/2 lb.)
  • 34 teaspoon salt
  • 12 teaspoon black pepper
  • 34 cup soda cracker crumbs (not too fine)
  • 2 tablespoons melted butter

Directions

  1. Lightly butter a shallow 2-quart flameproof casserole; set aside.
  2. Melt the butter in a large heavy saucepan over med-high heat.
  3. Add in the onion, marjoram, thyme, and nutmeg; decrease heat to medium, and saute for about 10 minutes, stirring now and then, until the onion is lightly browned.
  4. Mix in the squash, salt, and pepper; cover and cook for 40-45 minutes until the squash is very soft, stirring occasionally.
  5. Toward the end of cooking, preheat the oven to 350°.
  6. Note: if the squash threatens to boil dry (not likely if you keep the heat at medium or med-low) add about 1/4 cup water.
  7. Scoop the squash mixture into the prepared casserole, spreading to the edge, and bake uncovered on the middle oven shelf for 30 minutes.
  8. Mix the cracker crumbs and melted butter together; set aside.
  9. After 30 minutes in the oven, stir the casserole well; scatter the crumb mixture evenly over all, then bake 30 minutes longer or until the topping is touched with brown.
  10. Note-if the topping is not brown enough to suit you, slide the casserole into the broiler, setting about 5 inches from the heat, and broil 1-2 minutes.

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