This is a lovely variation of squash casserole that I have served at gatherings many a time. Always seem to get requests for the recipe when I serve it. One time I threw a 1/4 cup of leftover pumpkin puree into the squash mix and that added a pretty awesome dimension also. Hope you enjoy.

Ingredients

6 serv.

yellow squash↗1 lb
sliced and quartered
large onion↗1
chopped
garlic cloves↗2
minced
aged balsamic vinegar↗1 tablespoon
powdered Worcestershire sauce↗1 teaspoon
butter↗1⁄4 cup
melted
cream↗1⁄4 cup
eggs↗3
beaten
sugar↗1 tablespoon
cornbread3⁄4 cup
crumbled
parmesan cheese1 cup
finely grated
cheddar cheese1 cup
grated extra-sharp
pepper↗1⁄4 teaspoon
butter flavored crackers16
crumbled
butter↗3 tablespoons
melted

Step-by-step instructions

1
Preheat oven to 350 degrees.
2
In large skillet, combine squash, onion, garlic, vinegar and Worcestershire and saute until tender and lightly caramelized.
3
Drain excess liquid off into a large pan and reduce it over low heat.
4
Add butter to the reduction, stirring to combine and mix the flavors until the butter is melted.
5
Remove from heat to cool, then whisk in cream, beaten eggs, salt and sugar.
6
Add in the cornbread, cheese, and drained squash mixture and combine until well mixed.
7
Spread into a 9 x 13 casserole dish.
8
Toss crackers with melted butter until well coated and spread across top of casserole.
9
Place in oven and bake 40 minutes or until done.

Source: food.com

Original recipe ↗

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