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Baked Squash
Preheat oven to 350f
5 pounds medium−size yellow squash
2 eggs, beaten
1 cup bread crumbs plus additional bread crumbs for topping
1 stick butter or margarine
1/4 cup sugar
Salt, to taste
2 tablespoons chopped onion
Dash of pepper
Cut tips off squash and cut each squash into 3 or 4 pieces.
Drop squash into a large saucepan with enough boiling water to cover.
Return to boil, reduce heat and cook until tender.
Drain in colander and mash.
Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper.
Turn into 3−quart casserole that has been lightly greased or sprayed with nonstick spray.
Cover with light layer of bread crumbs.
Bake for 20 to 25 minutes or until lightly browned.
Preheat oven to 350f
5 pounds medium−size yellow squash
2 eggs, beaten
1 cup bread crumbs plus additional bread crumbs for topping
1 stick butter or margarine
1/4 cup sugar
Salt, to taste
2 tablespoons chopped onion
Dash of pepper
Cut tips off squash and cut each squash into 3 or 4 pieces.
Drop squash into a large saucepan with enough boiling water to cover.
Return to boil, reduce heat and cook until tender.
Drain in colander and mash.
Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper.
Turn into 3−quart casserole that has been lightly greased or sprayed with nonstick spray.
Cover with light layer of bread crumbs.
Bake for 20 to 25 minutes or until lightly browned.
