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Baked Yellow Squash Pudding

Western.Chefs's picture
Ingredients
  Yellow squash 4 Pound, scrubbed and sliced 1/4 inch thick
  Yellow onions 3 Medium, peeled and cut in thin wedges
  Boiling water 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Thyme 1⁄4 Teaspoon
  Rosemary 1⁄8 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Light brown sugar 1 Tablespoon
  Minced parsley 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Grease a 3 quart baking dish or casserole with butter.
2. Preheat the oven to 350° F.

MAKING
3. In a large skillet or a kettle, melt the butter
4. Add onions and squash and sweat for a few minutes until onions are soft.
5. Add water and cover the pan.
6. Simmer squash and onions for 25 to 30 minutes until tender.
7. Remove the lid and simmer squash for 10 minutes until it is mushy and liquid evaporates.
8. Use a fork to mash the large pieces.
9. Sprinkle all the herbs, seasonings and sugar and stir until sugar dissolves.
10. Turn the mixture into the baking dish.
11. Bake squash for 2 1/2 hours until caramelized.

SERVING
12. Spoon the squash from the baking dish and enjoy hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pudding
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes

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