A lot of you (especially men it seems) don't like this illustrious, dull vegetable, therefore, we cooks disguise it with tomatoes, eggplants, zucchini and cheese and call it Ratatouille, hoping that you will find it palatable. In reality, I think squash suffers from a bad reputation because of its presentation in just about every institutional cafeteria as a "squashed," overcooked, tasteless vegetable devoid of any flavor. Unlike the crisp explosion of moisture refreshment you get from sliced cucumbers, the moisture derived from sliced, cooked squash tastes like, well, slime.
Yet, I love squash. I love the beautiful yellow blossoms that indicate the vine is about to bear fruit, and usually lots of it..... I love the satisfaction of pulling a basketful of squash off the vine, and just looking at it on my kitchen table for days. I love the creamy yellow of the skin. I love, even more, eating it when cooked up in a tasty casserole like Sara's Summer Squash.
The critic enjoyed this recipe as much as we did.
Hardy Appetit!
SARA'S SUMMER SQUASH
2-2 1/2 lbs. yellow squash
1/2 cup margarine
3/4 cup onion, chopped
15 Ritz crackers, crumbled
2 eggs, beaten
salt & pepper
1/4 tsp Tabasco sauce
1 cup cheddar cheese, grated
1/2 cup Ritz cracker crumbs
Slice squash and cook until tender. Sauté onions in 1/4 cup margarine and mix with squash. Add crumbled crackers, eggs, seasonings and cheese. Place mixture in 2-quart casserole dish. Combine remaining 1/4 cup margarine (melted) with 1 1/2* cups cracker crumbs. Sprinkle over squash mixture. Bake at 350° until bubbling hot.
*discrepancy with list.
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