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1
Preheat the oven to 350F.
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2
Lightly grease a 2-quart casserole dish.
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3
Fry the bacon in a large skillet over medium heat until crispy.
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4
Remove from the skillet and place on a paper towel to drain.
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5
Add the butter to the same skillet and melt over medium heat.
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6
Add the squash and onion and cook and stir for about 10 minutes, until soft and lightly brown.
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7
Remove from the heat and let cool slightly.
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8
Combine the mayonnaise, Parmesan cheese, eggs, and 1/2 cup of the bread crumbs in a large bowl and whisk to combine.
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9
Add the squash mixture and basil, season with salt and pepper to taste, and stir to mix.
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10
Spoon the casserole mixture into the prepared dish, sprinkle with the remaining 1/4 cup bread crumbs, and crumble the reserved bacon on top.
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11
Bake for about 40 minutes, until bubbling around the edges, puffy, and slightly soft in the center.
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12
Remove from the oven and let sit for about 5 minutes before serving warm.
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13
This creamy, comforting squash casserole is the vegetable equivalent of mac and cheese, and its great with all the same things, like Beer-Barbecued Brisket (page 194), Crispy Pork Chops (page 162), and Granny Fosters Sunday Fried Chicken (page 127).
