by Dan "Dief" Diefenderfer

When I was growing up I used to spend a lot of time at my good friend’s house in Martin Park on Pecan Dr. Their maid could cook just about everything. I still cook my eggs like she did. Most of the recipes I learned were from my friend who would watch and learn the recipes from her. The first time I cooked this was in 1974. It is still a favorite and just takes a few short steps to get there. This is one sweet dish.

3 yellow crookneck squash (same size)
1/2 white onion chopped
1/2 stick butter (Salted)
3 tablespoons light brown sugar
1/2 cup seasoned bread crumbs
Baby Swiss cheese

Set oven to 350°

Boil water in a pot and parboil the three squash. Do not overcook. Take it out of boiling water, let cool for five minutes on a chopping block and cut in half. Remove the insides with a large spoon, without damaging the outside skin, this will leave you six shells, place them in a casserole dish.

In a frying pan melt half the butter and cook the onion and the squash that you have lightly chopped, stirring often until mixture is done. Add the brown sugar and remaining butter. Salt and white pepper to taste. As soon as it all melts together, stir in the breadcrumbs and remove from the fire. Put equal amounts in the shells, cover the shell completely with baby Swiss, one layer is sufficient. Cover and bake in the oven no longer than 15 minutes. Remove very carefully and plate. This dish pairs nicely with pork chops, garlic/onion /buttered mashed potatoes, and white wine. Serves six.

Bon appétit!!!

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Chef Dief


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