Make Ahead

Summer Squash Pudding

June 28, 2010
1 Ratings
  • Serves 6
Author Notes

An old family recipe that transforms yellow summer squash into tender, creamy yet light goodness! - earthlyepicurean —earthlyepicurean

Test Kitchen Notes

This is the ultimate warm-weather comfort food: an uncomplicated dish one can imagine has been prepared for several generations, because everyone loves it and couldn’t imagine a summer family gathering without it. It's remarkably light and tasty. We topped it with fresh whole-grain bread crumbs, a nice touch which I recommend. All four taste testers enjoyed this, unanimously recommending it for EP honors - AntoniaJames —The Editors

What You'll Need
  • 4 yellow summer squash
  • 2 eggs, beaten
  • 1 tablespoon sugar
  • 1 tablespoon butter
  • 2 tablespoons sour cream
  • Pinch salt and pepper
  • 1 cup breadcrumbs
  1. Preheat oven to 350 degrees.
  2. Cut squash into 1-2" chunks. Cover halfway with water. Boil, drain, and mash squash.
  3. Add eggs, sugar, butter, and sour cream to mashed squash. Season well to taste.
  4. Pour into 6-8" baking dish and top with breadcrumbs.
  5. Bake for 20-25 minutes.

See what other Food52ers are saying.

  • DeArmasA
  • Teri

2 Reviews

DeArmasA July 5, 2010
@ Teri - we must be related - that's my family's squash casserole recipe too! LOL (
Teri June 28, 2010
This looks like a lighter version of my family's squash casserole, which also calls for cheddar cheese and crushed Ritz crackers. Can't wait to try!