- 2 lbs (.9 kg). yellow squash, coarsely cubed
- 1 large onion, coarsely chopped
- 1 tsp (5 ml) salt
- 1/4 tsp (1 ml) freshly ground pepper, or more water
- 4 tbsp (60 ml) butter
- 1 cup (225 ml) saltine crackers, crumbled
- 1/2 cup (125 ml) milk
- 1 cup (225 ml) shredded Cheddar cheese
- 1/2 cup (125 ml) pecans, finely chopped
- Place the squash, onion, salt, and pepper in a large saucepan.
- Add as little water as you dare, none if you can keep the heat low and stir the squash every minute or two, and 1/2 inch of water if you have other things on your mind.
- Cover and cook the squash until soft, stirring now and then to prevent scorching.
- Drain the squash, then return it to the pan or a bowl and stir in the butter.
- Taste and add more pepper if wanted. (Squash can use plenty of it.) Check for salt, too.
- Preheat oven to 350 degrees (175 C.).
- Butter a 1 1/2-quart baking dish well.
- Stir the crumbled crackers into the squash, and turn into the casserole.
- Pour the milk over the squash and sprinkle with the cheese and pecans.
- Bake, uncovered, 20 minutes, until the milk is absorbed, the squash is bubbly, and the cheese is melted.
- Remove from the oven, let stand 5 minutes, then served hot.
- This recipe is easily doubled. Bake it in a large shallow baking dish to permit evaporation of moisture in the squash.
The Florida Cookbook - Jeanne Voltz