AUNT FANNY'S BAKED YELLOW SQUASH-ATLANTA
Serves 6 generous portions as a vegetable side
dish.
Even if you don't care for squash, you will love this
flavor treat from Aunt Fanny's Cabin in Smyrna
Georgia.I was first introduced to Aunt Fanny's by
a business colleague from Cummings Georgia.
Aunt
Fanny's restaurant was located in a restored plantation
slave quarters. Nothing fancy. Just plain, good old
Southern cooking. One of Aunt fanny's unique recipes was
this squash delight which I shall post here. This recipe
was published in their brochure for the benefit of all
their dinner guests.
I think you will agree, "Aunt
Fanny must have been a fabulous cook."
RECIPE INGREDIENTS
- 3 Lbs. Yellow summer squash.
- 1/2 Cup Chopped onions.
- 2 Large eggs.
- 1 Stick, butter.
- 1 Tbs. Sugar.
- 1 Tsp. Salt or to taste.
- 1/2 Tsp. Black pepper, or to taste.
- 1/2 Cup
Cracker meal or bread crumbs.
RECIPE PREPARATION
- Place a 3 to 4 quart pot of salted water on the
stove, over high heat, and bring to a boil.
- Wash and cut squash into 1/2 inch chunks.
- Place squash chunks into pot of boiling water and
return to the boil. Reduce heat and simmer, covered,
until squash is fork tender. Approximately 10
minutes.
- Drain VERY well. Mash and/or puree to
whatever texture you may desire.
- Add onion, eggs, sugar, salt, pepper and half the
butter to your Squished squash. Mix well to
blend.
- Pour mixture into a 2 quart buttered casserole.
- Melt remaining butter and pour evenly over
squash
mixture. Sprinkle with cracker meal or bread
crumbs.
- Bake in Pre-heated 375°F. oven for approximately 1 hour or until nicely browned and cooked through. [Set]
NOTES and VARIATIONS
- Squash casserole may be held in a 250°F. oven until
ready to serve.
- You might add a few sprinkles of nutmeg to the
mixture before pouring it into the casserole.
- For a decidedly custard-like texture, add a 1/4
cup of heavy whipping cream and blend into the mixture,
before pouring into casserole. I generally bake this
variation in a water bath.
