BATTLETOWN INN'S BAKED SQUASH
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7 small yellow squash, sliced
(about 1¼ pounds)
1 small onion, diced
2 tbs. butter
½ c. light cream
¼ c. crushed saltine crackers
salt and pepper to taste
2 tbs. bread crumbs
Preheat oven to 400° F.
Butter a 1½-quart rectangular casserole; set aside.
Boil squash in salted water until tender, about 10 minutes.
Drain and mash. Sauté onion in butter.
Add cream, crackers, squash, and salt and pepper to taste.
Pour into a prepared casserole.
Dot with crumbs and additional butter.
Bake 30 minutes, or until top is lightly browned.
Makes 6 servings.
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