Yellow Squash Pudding

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READY IN: 1hr 45mins
SERVES: 6
UNITS: US

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
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DIRECTIONS

  • Lightly butter a shallow 2-quart flameproof casserole; set aside.
  • Melt the butter in a large heavy saucepan over med-high heat.
  • 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.
  • Mix in the squash, salt, and pepper; cover and cook for 40-45 minutes until the squash is very soft, stirring occasionally.
  • Toward the end of cooking, preheat the oven to 350°.
  • 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.
  • Scoop the squash mixture into the prepared casserole, spreading to the edge, and bake uncovered on the middle oven shelf for 30 minutes.
  • Mix the cracker crumbs and melted butter together; set aside.
  • 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.
  • 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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