Aunt Fanny’s Baked Squash

Wow. Even just typing up this recipe is making me hungry. This is a hugely popular recipe in my family, and I haven’t had it in ages. This has a lot to do with the Venn Diagram that is Koshvader’s and my food preferences. (He doesn’t like squash. I love squash.) “Aunt Fanny’s Squash” was a dinner staple at my house growing up. Perhaps I can get my Mum to make some for me when I come up to visit. Oh, and I’ll bet that you are wondering who Aunt Fanny is. As near as I can tell there was a restaurant down south somewhere that served this. I’m unclear on the details.

This recipe was found in a book called Galley Finale: A Collection of Mariner Soups, Sloops, and Other Incredible Edibles. It was put out by The Presbyterian Church of Fair Oaks, Ca in 1978. This recipe is indeed written up by my grandmother, so there are no added notes. If you try it, please let me know what you think.

Aunt Fanny’s Baked Squash by Mildred Catlin

3 lb. yellow summer squash
1/2 c. chopped onion
2 eggs
1 cube butter
1 Tbsp. sugar
1/2 tsp. black pepper, or to taste
1 tsp. salt
1/2 c. cracker or bread crumbs

Wash and cut up squash and boil until partly cooked. Drain thoroughly and mash. Add all ingredients except 1/2 butter to squash. Mix bread or cracker crumbs with remaining butter and sprinkle over top of casserole. Bake at 375 until brown on top.

2 Responses to “Aunt Fanny’s Baked Squash”

  1. Emma Says:

    Yum, I like squash. :)

  2. The Sister Says:

    I always eat take a “try it” sized portion at meals where it is served. Not my favorite but, not bad.

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