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Ingredients
- 4 c. sliced fresh yellow summer squash
- 4 slc bacon
- 1/8 tsp kosher salt
- 4 Tbsp. sugar
- 1/4 c. chopped white onion
Directions
- 1.Preheat the oven to 350 degrees. Meanwhile, steam the squash for about 12 min, or possibly till very tender.
- 2.While the squash is steaming, fry the bacon till crisp, and set it aside.
- 3.When the squash is tender, mash it together with the bacon grease, salt and sugar, then add in the onion, and stir till the mix is thoroughly blended. (If you have steamed the squash in a steamer which holds the juices with the vegetable, the mix will be juicy. If you haven't, you may want to add in a few Tbsp. of the steaming liquid left in the pan to make it soupy.)
- 4.Pour the mix into a buttered casserole dish and bake till it has firmed up and begins to brown (35 to 45 min, usually). Crumble the bacon on top, and serve immediately.
- Serves 4.
- Note: In some squash recipes, zucchini and yellow summer squash are interchangeable. Not this one. Zucchini is too watery and not flavorful sufficient for this casserole. Pattypan squash works well, however, although it may take you a little longer to steam its somewhat tougher skin to the tender stage.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 632g | |
| Calories 809 | |
| Calories from Fat 478 | 59% |
| Total Fat 53.06g | 66% |
| Saturated Fat 17.58g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 1267mg | 53% |
| Potassium 1420mg | 41% |
| Total Carbs 68.9g | 18% |
| Dietary Fiber 5.3g | 18% |
| Sugars 61.33g | 41% |
| Protein 19.05g | 30% |
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