1 1/2 lbs Squash
3-5oz desired cheese (cheddar, parmesan etc)
Cornflake crumbs (or bread crumbs if not available)
1. Cook ¼ inch squash slices along with sliced onion in a little water until it’s still al dente.
2. Drain immediately and while it’s still hot stir in grated cheese and some butter, salt and pepper. When this mixture is cool, stir in one beaten egg (for a casserole to serve two). Do not add egg until it’s cool or the egg will cook in the heat.
3. Pour into a baking dish.
4. Top with seasoned bread crumbs or—better—crushed cornflake crumbs dotted with more cheese.
5. Bake at 350 20-30 minutes to meld flavors and thicken the squash mixture.
(Thanks to Lindsey Turner for this family recipe!)