Recipe: Vermont Squash and Cheese Casserole (baked in cheese sauce, 1980's)

VERMONT SQUASH AND CHEESE CASSEROLE

2 pounds yellow summer squash
Boiling water
1 cup chopped onions
3 sprigs fresh 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, divided use
1/4 teaspoon ground nutmeg
2 egg yolks, lightly beaten
1/4 teaspoon ground 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 to 30 minutes, or until bubbling and golden brown.

Makes 6 servings
Source: the New York Times New England Heritage Cookbook by Jean Hewitt, 1981
From: SueA, CA - 08-17-97