| 1 |
Cook squash in salted water until barely tender. Drain well and cool. Mix eggs, milk and remaining ingredients, except the crumbs and butter. Gradually mix the flour and milk together to form a paste, to prevent lumps. Add the cooked, cooled squash. Butter an oblong, glass baking dish generously. Sprinkle bottom and sides with bread crumbs. Pour in the squash mixture. Now sprinkle more crumbs on top and dot with 1/2 cube butter. Bake at 325 for about 30 minutes or until done. Cut into squares. This can be baked ahead and reheated; or, assembled and chilled, then baked before serving. |