Cornbread Squash Casserole

This is a lovely variation of squash casserole that I have served at gatherings many a time. Always seem to get requests for the recipe when I serve it. One time I threw a 1/4 cup of leftover pumpkin puree into the squash mix and that added a pretty awesome dimension also. Hope you enjoy.

• Ready In: 55 mins
• Serves: 6-8
• Yields: 1 casserole

Ingredients

• 1  lb  yellow squash, sliced and quartered
• 1  large onion, chopped
• 2  garlic cloves, minced
• 1  tablespoon  aged  balsamic vinegar
• 1  teaspoon  powdered Worcestershire sauce
• 1⁄4 cup butter, melted
• 1⁄4 cup  cream
• 3  eggs, beaten
• 1  tablespoon sugar
• 3⁄4 cup  cornbread, crumbled
• 1  cup  finely grated parmesan cheese
• 1  cup  grated extra-sharp cheddar cheese
• 1⁄4 teaspoon pepper
• 16  butter flavored crackers, crumbled
• 3  tablespoons butter, melted

Directions

1. Preheat oven to 350 degrees.
2. In large skillet, combine squash, onion, garlic, vinegar and Worcestershire and saute until tender and lightly caramelized.
3. Drain excess liquid off into a large pan and reduce it over low heat.
4. Add butter to the reduction, stirring to combine and mix the flavors until the butter is melted.
5. Remove from heat to cool, then whisk in cream, beaten eggs, salt and sugar.
6. Add in the cornbread, cheese, and drained squash mixture and combine until well mixed.
7. Spread into a 9 x 13 casserole dish.
8. Toss crackers with melted butter until well coated and spread across top of casserole.
9. Place in oven and bake 40 minutes or until done.