Southern Squash Casserole

1. 1

   Bring a large pot of water to boil and add 1 tablespoon kosher salt per quart. Chop squash into 1-inch pieces and boil until tender, but not mushy, about 5 to 7 minutes.

2. 2

   Melt 4 tablespoons butter in a pan and sautee onions until soft, 5 to 7 minutes. Set aside to cool.

3. 3

   Drain squash well and rinse under cold water. Set on a dish towel to dry. Preheat oven to 450u00b0 F and butter a 9- by 11-inch baking dish.

4. 4

   Whisk together milk, eggs, and 1 teaspoon salt. Add 1 to 2 teaspoons sugar if you are using poor quality (or out of season) squash.

5. 5

   Layer squash and buttered onions in a baking dish and pour milk mixture over it. Top with cracker crumbs (I am partial to cheese crackers, but Ritz crackers are the traditional choice), and drizzle remaining 2 tablespoons butter over top.

6. 6

   Bake for 20 minutes, or until custard is set. Let cool about 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.