Ingredients for Battletown Yellow Squash
- 3 pounds yellow squash
- 2 tablespoons packed light brown sugar
- 3 large eggs
- 4 tablespoons butter
- 1 ½ cups crushed saltine crackers
- 1 medium onion, chopped
- 1 cup half-and-half
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup heavy cream
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How to Make Battletown Yellow Squash
- Preheat oven to 375°F (190°C).
- Wash and dice 3 pounds of yellow squash. Cook until tender (about 15-20 minutes) in a large pot of boiling salted water. Drain well and set aside.
- While squash cooks, melt 4 tablespoons of butter in a skillet over medium heat. Sauté 1 medium onion, chopped, until softened (about 5 minutes).
- In a large bowl, whisk together 3 large eggs. Add the cooked and drained squash and gently blend.
- Stir in the sautéed onions, 1 teaspoon of salt, and 2 tablespoons of packed brown sugar.
- Gradually add 1 ½ cups of crushed saltine crackers, alternating with 1 cup of heavy cream or half-and-half, mixing gently after each addition.
- Stir in 1 teaspoon of vanilla extract.
- Mix until well combined.
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake for 45 minutes, or until golden brown and bubbly.
- Let cool slightly before serving. Makes 6-8 servings.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
45g
Fat
31g
Carbs
9g
