Ain't nothin' like good ol' Southern squash puddin' (excuse my spellin') to put a smile on a Southern boy's face. Squash Pudding (or casserole, if you will) is an old favorite in Atlanta, where it was a popular side dish in many of the city's "Dixieland"-Antebellum themed restaurants in the early to mid 20th century- most notably Aunt Fanny's Cabin.
4 lb. Yellow Summer (Crookneck) Squash, sliced into rounds
½ cup mayonnaise
4 large eggs, lightly beaten
½ cup seasoned breadcrumbs
1 TBS. granulated white sugar
1 tsp. Seasoned Salt
1 tsp. Chicken Consume Powder
2 large white onions, sliced into thin rings
Preheat oven to 350°F.
Sauté the onion until translucent, about 8-10 minutes. Set aside. In a large pot, cover the squash with water to cover and bring to a boil. Cook the squash for 8-12 minutes, or until tender. Drain. Return the squash to the pot or Transfer to a bowl. Add the onions and remaining ingredients and mix together until all ingredients are well incorporated. Transfer the mixture/batter to a 9x13 baking dish and lightly sprinkle smoked paprika on top. Bake for 1 hour, or until the top firm and lightly browned on the edges.
An awesome Jewish lukshen kugel bursting with flavor and color.
Mix all ingredients together and pour into a well-greased 9 x13” pan. Bake for 40 minutes or until firm.