Recipe: Squash and Cheese Casserole (using yellow squash)

SQUASH AND CHEESE CASSEROLE
Source: the New York Times New England Heritage Cookbook
Servings: 6

2 pounds yellow squash
Boiling water
1 cup chopped onions
3 sprigs parsley
1/2 teaspoon thyme
Salt and freshly ground black pepper, to taste
2 tablespoon butter
2 tablespoons flour
1 cup milk
3/4 cup grated Gruyere or Swiss cheese
1/4 teaspoon nutmeg
2 egg yolks, lightly beaten
1/4 teaspoon cayenne pepper
1/4 cup buttered soft bread crumbs.

Preheat the oven to 325 degrees F.

Trim ends of the squash. Cut squash into rounds and place in a saucepan. Add boiling water to cover, add the onions, parsley, thyme, salt and black pepper. Cook briefly until squash is crisp-tender. Discard parsley and drain squash mixture.

Heat the butter in a saucepan and add the flour. Stir until blended and add the milk, stirring rapidly with a wire whisk. When sauce is blended and smooth, remove from heat. Add half the cheese, the nutmeg, egg yolks and cayenne, beating rapidly.

Add squash mixture and pour into a buttered baking dish. Sprinkle with remaining cheese and bread crumbs.

Bake 25-30 minutes or until bubbling and golden brown.