Yellow Squash Pudding Recipe

Name: Yellow Squash Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 large yellow onion, coarsely chopped; 1 teaspoon crumbled dried marjoram; 1/4 teaspoon crumbled dried thyme; 1/4 teaspoon freshly grated nutmeg; 12 tender young yellow squash, trimmed and coarsely chopped (about 2 1/2 lb.); 3/4 teaspoon salt; 1/2 teaspoon black pepper; 3/4 cup soda cracker crumbs (not too fine); 2 tablespoons melted butter

Servings: persons

3 tablespoons butter
1 large yellow onion, coarsely chopped
1 teaspoon crumbled dried marjoram
1/4 teaspoon crumbled dried thyme
1/4 teaspoon freshly grated nutmeg
12 tender young yellow squash, trimmed and coarsely chopped (about 2 1/2 lb.)
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup soda cracker crumbs (not too fine)
2 tablespoons melted butter

1
Lightly butter a shallow 2-quart flameproof casserole; set aside.
2
Melt the butter in a large heavy saucepan over med-high heat.
3
Add in the onion, marjoram, thyme, and nutmeg; decrease heat to medium, and saute for about 10 minutes, stirring now and then, until the onion is lightly browned.
4
Mix in the squash, salt, and pepper; cover and cook for 40-45 minutes until the squash is very soft, stirring occasionally.
5
Toward the end of cooking, preheat the oven to 350u00b0.
6
Note: if the squash threatens to boil dry (not likely if you keep the heat at medium or med-low) add about 1/4 cup water.
7
Scoop the squash mixture into the prepared casserole, spreading to the edge, and bake uncovered on the middle oven shelf for 30 minutes.
8
Mix the cracker crumbs and melted butter together; set aside.
9
After 30 minutes in the oven, stir the casserole well; scatter the crumb mixture evenly over all, then bake 30 minutes longer or until the topping is touched with brown.
10
Note-if the topping is not brown enough to suit you, slide the casserole into the broiler, setting about 5 inches from the heat, and broil 1-2 minutes.

136

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons butter, 1 large yellow onion, coarsely chopped, 1 teaspoon crumbled dried marjoram, 1/4 teaspoon crumbled dried thyme, and more.

Yes, Yellow Squash Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Yellow Squash Pudding

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