From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Slice squash and cook in salted water until just tender. Drain well and mash. Saute the onion in bacon drippings until soft but not brown. Stir into squash. Add curry powder and sour cream, mixing well. Pour into baking dish and cover with crumbs. Dot with butter, paprika and a little Parmesan cheese. Bake at 350 degrees for about 30 minutes until crumbs are golden brown.
SERVES: 6
- 2-1/2 pounds yellow squash
- 1/4 cup chopped onion
- 2 or 3 Tablespoons bacon drippings
- 1 teaspoon curry powder
- 1/4 cup sour cream
- Cracker crumbs
- Butter
- Paprika
- Grated Parmesan cheese (optional)
TO PREPARE:
Slice squash and cook in salted water until just tender. Drain well and mash. Saute the onion in bacon drippings until soft but not brown. Stir into squash. Add curry powder and sour cream, mixing well. Pour into baking dish and cover with crumbs. Dot with butter, paprika and a little Parmesan cheese. Bake at 350 degrees for about 30 minutes until crumbs are golden brown.
SERVES: 6
