Recipe: Prufrock'S Baked Fresh Squash

PRUFROCK'S BAKED FRESH SQUASH
(Recipe used by Black-eyed Pea)

1 3/4 lbs. yellow crookneck squash
Lightly salted boiling water
2 tbsp butter or margarine, melted
1 cup dry bread crumbs
1 1/2 tbsp sugar
1/2 tbsp salt
1 tbsp dehydrated onion flakes
Pinch black pepper
2 eggs, beaten

Wash and trim squash. Cut squash into 2-inch cubes. Cook in lightly salted, boiling water (or in microwave) until just tender. Thoroughly drain in colander, then mash to eliminate as much water as possible. Drain again in colander for 10 minutes.

In mixing bowl, combine squash, butter, 1/2 cup of the bread crumbs, sugar, 1/2 tsp. salt, onion flakes, pepper & eggs. Place in lightly greased 2-quart casserole. Sprinkle remaining bread crumbs on top.

Bake, covered, in pre-heated 350 degree oven for 20 minutes, or until set. Uncover and bake just until crumbs are lightly browned, about 10 minutes longer.

Serves 6 to 8