Recipe information
Yield
serves 6
Ingredients
4 medium white pattypan summer squash
2 small onions, chopped
1 clove garlic, minced
4 tablespoons (1/2 stick) butter
2 slices white bread
1 medium bowl ice water
1 egg
Salt and pepper to taste
2 tablespoons chopped fresh parsley
1 cup cracker crumbs (or enough to cover casserole)
Preparation
Preheat oven to 350 degrees. Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain. Brown onion and garlic in 2 tablespoons butter. Soak bread in ice water and wring out; chop fine. Add to onion and garlic; cook, stirring, for 2 to 3 minutes. Add drained squash and cook 2 to 3 minutes more, stirring. Beat egg and add, allowing it to absorb into the mixture. Cook 3 to 4 minutes. Season with salt and pepper and add parsley. Stir and remove from heat. Place in casserole dish or baking pan. Cover top with cracker crumbs and dot with remaining butter. Bake for 20 to 25 minutes, until the crumbs brown.
