Author Notes
This is the most basic version of a dish that is found all over the Southeast in meat 'n threes. It varies widely, but always contains squash, onions, and crackers; sometimes you'll find cheese, mayo, breadcrumbs, pimentos, or bell peppers mixed in, too. My grandmother wrote this recipe and it has been served at our restaurant for decades. —HMMessinger
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Ingredients
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kosher salt
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3 pounds
summer squash
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6 tablespoons
unsalted butter, melted and divided
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1 1/2 cups
diced onions
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1/2 cup
whole milk, at room temperature
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2
large eggs, at room temperature
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1 to 2 teaspoons
sugar (optional)
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1/2 cup
cracker crumbs
Directions
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Bring a large pot of water to boil and add 1 tablespoon kosher salt per quart. Chop squash into 1-inch pieces and boil until tender, but not mushy, about 5 to 7 minutes.
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Melt 4 tablespoons butter in a pan and sautée onions until soft, 5 to 7 minutes. Set aside to cool.
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Drain squash well and rinse under cold water. Set on a dish towel to dry. Preheat oven to 450° F and butter a 9- by 11-inch baking dish.
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Whisk together milk, eggs, and 1 teaspoon salt. Add 1 to 2 teaspoons sugar if you are using poor quality (or out of season) squash.
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Layer squash and buttered onions in a baking dish and pour milk mixture over it. Top with cracker crumbs (I am partial to cheese crackers, but Ritz crackers are the traditional choice), and drizzle remaining 2 tablespoons butter over top.
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Bake for 20 minutes, or until custard is set. Let cool about 10 minutes before serving.
Food stylist, photographer, writer, and butter enthusiast. Living in Nashville, Tenn.
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