Summer Squash Pudding

By earthlyepicurean
June 28, 2010
2 Comments
Summer Squash Pudding


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

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 - AntoniaJamesThe Editors

Serves: 6

Ingredients

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

Directions

  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.

More Great Recipes:
Vegetable|Make Ahead|Serves a Crowd|Summer|Vegetarian|Side

Reviews (2) Questions (0)

2 Comments

DeArmasA July 5, 2010
@ Teri - we must be related - that's my family's squash casserole recipe too! LOL (http://dearmasa.wordpress.com/2009/12/28/yellow-squash-casserole/)
 
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!