Enjoy this Savory Crookneck Squash Pudding Recipe, a perfect vegetable side dish for any gathering.
4 cups yellow crookneck or other summer squash, shredded
2 tablespoons olive oil
1 cup onion, chopped fine
3 to 4 garlic cloves, minced
3 tablespoons fresh herbs, minced
5 eggs, beaten
2 cups heavy cream
black pepper to taste
1 cup dry bread crumbs
Parmesan cheese, grated
Sprinkle squash generously with salt. Set in colander and let drain for 30 minutes. Rinse, pat dry and then squeeze squash in hands to release as much moisture as possible.
Heat oil in skillet over medium-high heat. Add onion and sauté until soft. Add garlic and sauté 1 minute longer. Remove from heat and toss with squash. Stir in minced herbs. Add beaten eggs and cream, and season to taste.
Butter the bottom and sides of six timbale molds or oven-proof pudding cups. Dust molds with bread crumbs. Fill with squash mixture.
Transfer molds to a deep baking pan and add hot water to reach two-thirds up the sides of the molds. Bake, uncovered, at 350 degrees until the mixture sets, about 45 minutes. Let cool 5 minutes. Loosen with a sharp knife and unmold onto a platter. Sprinkle with Parmesan cheese and serve.
Check out reader favorite vegetables to grow: Favorite Crop Varieties: Orangegold Watermelon, Pole Snap Beans and Yellow Crookneck Squash.
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