Battletown Yellow Squash Recipe

Ingredients for Battletown Yellow Squash

• Yellow Squash
• Light Brown Sugar
• 3 large eggs
• 4 tablespoons butter
• Saltines
• 1 medium onion, chopped
• 1 cup heavy cream or half-and-half
• Vanilla Extract
• 1 teaspoon salt

How to Make Battletown Yellow Squash

1. Preheat oven to 375°F (190°C).
2. 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.
3. While squash cooks, melt 4 tablespoons of butter in a skillet over medium heat. Sauté 1 medium onion, chopped, until softened (about 5 minutes).
4. In a large bowl, whisk together 3 large eggs. Add the cooked and drained squash and gently blend.
5. Stir in the sautéed onions, 1 teaspoon of salt, and 2 tablespoons of packed brown sugar.
6. 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.
7. Stir in 1 teaspoon of vanilla extract.
8. Mix until well combined.
9. Pour the mixture into a greased 9x13 inch baking dish.
10. Bake for 45 minutes, or until golden brown and bubbly.
11. Let cool slightly before serving. Makes 6-8 servings.