Ingredients
2 pounds yellow squash, coarsely cubed
1 large onion, coarsely chopped
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or more
Water
4 tablespoons butter
1 cup saltine crackers, crumbled
1/2 cup milk
1 cup shredded Cheddar cheese
1/2 cup pecans, finely chopped
Place the squash, onion, salt, and pepper in a large saucepan. Add as little water as you dare, none if you can keep the heat low and stir the squash every minute or two, and 1/2 inch of water if you have other things on your mind. Cover and cook the squash until soft, stirring now and then to prevent scorching. Drain the squash, then return it to the pan or a bowl and stir in the butter. Taste and add more pepper if wanted. (Squash can use plenty of it.) Check for salt, too.
Preheat oven to 350 degrees. Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash, and turn into the casserole. Pour the milk over the squash and sprinkle with the cheese and pecans. Bake, uncovered, 20 minutes, until the milk is absorbed, the squash is bubbly, and the cheese is melted. Remove from the oven, let stand 5 minutes, then served hot. This recipe is easily doubled. Bake it in a large shallow baking dish to permit evaporation of moisture in the squash.
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