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[av_heading heading=’Southern Baked Yellow Squash’ tag=’h2′ style=” size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” admin_preview_bg=”][/av_heading]
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“A healthy outside starts from the inside.” -Robert Urich
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[av_heading heading=’Ingredients’ tag=’h2′ style=” size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” admin_preview_bg=”][/av_heading]
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- 3 pounds yellow summer squash, cut into 1-inch cubes
- 1/2 cup dry bread crumbs
- 1/2 cup chopped onion
- 2 eggs
- 1/4 cup butter, melted
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup butter, melted
- 1/4 cup dry bread crumbs
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- Preheat an oven to 375 degrees F (190 degrees C);
- Grease a 2-quart baking dish;
- Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes;
- Drain the squash well, place in a large mixing bowl, and mash until slightly chunky;
- Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish;
- Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter;
- Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.
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