Recipe by Melissa Hamilton found on

Repeat warning* This was in last week's newsletter, but so many of you are every other week folks. Last week, when we put the newsletter together, I had not had a chance to try this recipe. Now I have and it was delicious.  The only thing I did differently was I did not use the second round of butter with the bread crumbs on the top. I found there was plenty of butter in the dish and the topping breadcrumbs absorbed enough for my liking, but that is my personal preference. I ate some leftover for breakfast the other morning and even that was yummy!  You certainly could play with this recipe to make it more of a one dish meal by adding some chunks of cooked chicken, or ham or even baked tofu, and a little parmesan mixed in with the breadcrumbs would be nice too.

3 lbs Summer Squash, cut into 1" cubes

1/2 cup dry Bread Crumbs

1/2 cup chopped Onion

2 Eatwell Farm Eggs

1/4 cup Butter, melted

1 TB White Sugar (OK, almost all good ingredients!)

1 tsp Salt

1/2 tsp Black Pepper

1/4 cup Butter, melted

1/4 cup dry Bread Crumbs

Preheat oven to 375 F.  Grease a 2 qt baking dish.  Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes.  Drain the squash well, place in a large mixing bowl, and mash until slightly chunky.  Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt and pepper until thoroughly combined, and spread mixture into the prepared baking dish.  Drizzle the top of the casserole with 1/4 cup melted butter and sprinkle 1/4 cup bread crumbs over the butter.  Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.