Advocate-tested recipe

Squash au Gratin

Serves 6-8. Recipe is from Fearrington House Inn, Chapel Hill, North Carolina, and featured in The Advocate’s 1999 “New Century Celebration Food Focus” booklet.

1 cup (1 medium) onion, thinly sliced or chopped

2 lbs. yellow squash, thinly sliced

Water

1 tsp. salt, or desired amount

Freshly ground pepper to taste

2 eggs

2 tbls. sugar

½ cup milk

8 ozs. cheddar cheese, grated

1 to 2 tbls. butter

1. Preheat oven to 350 degrees. Lightly spray 2-quart baking dish with butter or nonstick cooking spray. Set aside.

2. Add about 1-inch water to bottom of medium saucepan. Bring to a boil then add onions and squash. Cook until almost tender, about 2 minutes. Drain well.

3. Place partially cooked onions and squash in prepared baking dish. Add the salt and pepper to taste.

4. In a medium bowl, combine eggs, sugar, milk and cheese. Whisk until well blended. Pour over the squash mixture and dot with thin slices of butter.

5. Bake for 40-45 minutes in preheated 350 F oven. Cut into squares to serve.