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Summer Squash Pudding

By earthlyepicurean • June 28, 2010 • 2 Comments

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

Food52 Review: 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

Serves 6

4 yellow summer squash
2 eggs, beaten
1 tablespoon sugar
1 tablespoon butter
2 tablespoons sour cream
pinches salt and pepper
1 cup breadcrumbs

Preheat oven to 350 degrees.
Cut squash into 1-2" chunks. Cover halfway with water. Boil, drain, and mash squash.
Add eggs, sugar, butter, and sour cream to mashed squash. Season well to taste.
Pour into 6-8" baking dish and top with breadcrumbs.
Bake for 20-25 minutes.