Ingredients
2 pounds yellow squash
1/4 cup finely chopped onion or 1 tablespoon dehydrated onion
2 tablespoons butter, melted
1 cup dry breadcrumbs (divided)
1 1/2 teaspoons sugar
1/2 teaspoon salt
2 eggs, beaten
1/4 teaspoon black pepper
Preparation
Preheat oven to 350 F.
Rinse and trim ends of squash. Cut squash into 2-inch pieces. Place in boiling, salted water until just tender, about 10 minutes. Drain in colander; mash to remove remaining liquid. Drain for 10 minutes.
Saute fresh onions until soft, about 5 minutes. Combine drained, mashed squash, onions, melted butter, 1/2 of the bread crumbs, sugar, salt, beaten eggs and pepper.
Pour into lightly greased 1 1/2 quart casserole dish. Top with remaining 1/2 cup bread crumbs. Bake, covered with foil, 20-30 minutes until set, then remove cover and bake until crumbs are golden about 10 minutes more.
