Yellow Squash Pudding

1. 1

   Lightly butter a shallow 2-quart flameproof casserole; set aside.

2. 2

   Melt the butter in a large heavy saucepan over med-high heat.

3. 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. 4

   Mix in the squash, salt, and pepper; cover and cook for 40-45 minutes until the squash is very soft, stirring occasionally.

5. 5

   Toward the end of cooking, preheat the oven to 350u00b0.

6. 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. 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. 8

   Mix the cracker crumbs and melted butter together; set aside.

9. 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. 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.

* Per serving · 4 servings · Values may vary.