Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette. About a month ago, Jenni Duncan wrote asking for a recipe for baked squash like that served at Dixie Cafe. All of the responses I received to Duncan’s request were essentially the same recipe previously […]
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Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
About a month ago, Jenni Duncan wrote asking for a recipe for baked squash like that served at Dixie Cafe.
All of the responses I received to Duncan's request were essentially the same recipe previously published in this column, most recently on May 12. The recipe, from Pat Yielding, has been an Idea Alley favorite since the mid 1990s. My thanks to Deborah Dority, Eileen Morehart, Sally Goss and Trish Walters.
If the Idea Alley archives are accurate, including today, this recipe has been published nine times — that could be an Idea Alley record.
Baked Squash Like Dixie Cafe's
- 5 pounds medium-size yellow squash
- 2 eggs, beaten
- 1 cup breadcrumbs, plus more for topping
- 2 tablespoons chopped onion
- ½ cup (1 stick) butter OR margarine, softened (some versions reduce the butter to 6 tablespoons)
- ¼ cup sugar
- Salt as needed
- Dash pepper
- Nonstick vegetable spray
- ½ sleeve crackers, crushed, for topping if not using breadcrumbs
Trim squash and cut into large pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in a colander, then mash.
In a large mixing bowl, combine squash with remaining ingredients. Turn into a 3-quart casserole that has been lightly greased or coated with nonstick vegetable spray. Cover with a light layer of breadcrumbs (or crushed crackers).
Bake at 350 degrees until lightly browned.
Makes 10 servings.
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This recipe is its predecessor, described by Harriett Aldridge as "very similar to the desired one." It first ran in this column on Aug. 6, 1992. Aldridge writes the recipe is from "Southern Accent" published by the Junior League of Pine Bluff.
Squash Casserole
- 1 cup milk
- 1 cup soft breadcrumbs
- 1 ½ cups sliced cooked squash
- 1 egg, beaten
- 1 cup grated cheddar cheese
- 2 tablespoons parsley
- 2 tablespoons pimento (this is not in the restaurant dishes)
- 1 tablespoon chopped onion
- 3 tablespoons melted butter or margarine
- Salt and pepper, to taste
Scald milk and add breadcrumbs. Stir in squash. It should be cooked soft, not al dente. Then stir in the egg, cheese, parsley, pimento, onion, butter, salt and pepper.
Place in buttered 1 ½-quart casserole dish. Bake, uncovered, at 350 degrees for 1 hour.
Have you misplaced a beloved recipe? Or did you recently make an old favorite you think others would enjoy? Let us know.
Email recipe contributions, requests and culinary questions to: kbrant@adgnewsroom.com
