Have you made the acquaintance of butterstick squash? Well here you go, meet them in all their glowing golden glory. For my money it’s the most delicious of all yellow squashes, succulent, firm, sweet, and an all-round team player on your summer table.
In addition to their stunning beauty they have a subtly alluring flavor, one that makes you want to forsake whatever else is on your plate and just stuff yourself with squash. Lots of people think summer squash is boring and watery, I think “insipid” is the technical term, but not these babies. They’re dreamy, if you’re the kind of person that dreams about vegetables. And if not, they might just get you started.
They’re perfect when sliced thickly and sautéed in butter with a bit of sweet onion or shallot, but after you’ve eaten them that way for five or six meals in a row, because really you just can’t get enough of them, here’s a sweet little recipe you can try.
I got this long ago from my mother-in-law Margaret, who I think got it from an Atlanta restaurant sometime long before that. It’s an old-fashioned Southern treat that everybody loves. Double this recipe if you know what’s good for you.
Aunt Fanny’s Squash Casserole
1 lb yellow squash, simmered until tender, and drained
3 T finely chopped onion
3 T cracker crumbs (saltines are good)
1/3 cup melted butter, divided use
1 tsp sugar
1 tsp salt
1 tsp black pepper
Preheat oven to 375°. Place the cooked squash with all of the other ingredients except 2 T melted butter into the food processor and whiz until smooth. Place this mixture in a buttered casserole dish and drizzle the top with the reserved melted butter. Bake for 40 minutes.
That’s all there is to it, a deceptively simple recipe that tastes like your very own Aunt Fanny whipped it up for you herself. While I wish I had an Aunt Fanny right about now, I do have those beautiful buttersticks and this lovely recipe, so I’m good to go. Luckily it’s only a few hours until dinner time.