Yellow Squash Pudding

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1 large yellow onion, coarsely chopped
• 1 teaspoon crumbled dried marjoram
• 1/4 teaspoon crumbled dried thyme
• 1/4 teaspoon freshly grated nutmeg
• 12 tender young yellow squash, trimmed and coarsely chopped (about 2 1/2 lb.)
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup soda cracker crumbs (not too fine)
• 2 tablespoons melted butter

Recipe

• 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.