Sweet Yellow Squash Bake

This is my favorite recipe for summer squash. Summer squash is a bit sweet and so are many varieties of onions, and this recipe highlights this beautiful natural sweetness. A touch of extra brown sugar enhances the natural sweetness and counters any saltiness from the breadcrumbs. Honestly, I think this could be an amazing dessert for those who don’t like things that are overly sweet! Unless we have guests, I usually end up eating an entire batch by myself over a couple of days.

This is not the recipe to decide that you need to add garlic, more salt, or cheese! This dish is all about the natural flavors of squash and sweet onions. We keep the seasoning to a minimum. You can add cheese to another squash recipe, but not this one!

Cooking Time

20-30 minutes

Preparation Time

Servings

Equipment

10-inch everyday pan with lid
a 2.5 quart casserole dish- or 9×11 Pyrex baking dish

Ingredients

5 pounds yellow summer squash (usually 5-8 squashes), cut into slices about an inch around and 1/4 inch thick
3 medium yellow/sweet onions, cut each into about 8 pieces and separate the pieces
1/2 stick unsalted butter, room temperature (we do not want a bunch of salt in this dish)
2 whole eggs, whisked like you were going to make scrambled eggs
2 T brown sugar
2 cups unseasoned bread crumbs
1/2 tsp salt
a couple of twists of fresh ground pepper (just a pinch of pepper for a smidge of contrast to the sweetness)

Directions

Preheat oven to 350F
Put squash and onion in pan and add enough water to barely cover the contents. Place lid on pan.
Bring to a boil, then turn down to a high simmer until the squash and onions are tender. (about 15 minutes)
Drain off the liquid and then toss with the 1/2 stick of butter.
Add sugar, salt, and pepper and stir to mix.
Add 1 cup of the breadcrumbs and mix well.
Add whisked eggs and combine well.
Spread everything into the casserole pan and sprinkle the remaining cup of breadcrumbs over the top.
Bake at 350 until the bread crumbs are golden brown.