Squash Soufflé

The other day, my mom made meatloaf and her famous squash souffle — or famous to me, at least.

It’s one of her signature summer recipes — one that she inherited from her mother — and it’s one of my absolute faves, too. The brilliant yellow color of the squash and the lightness of the dish just says July in Texas to me. It’s easy to make, and is fantastic alongside just about anything — fish, chicken, or beef — and goes especially well with barbecue, too.

What I really love about this dish is that the other ingredients don’t get in the way of the yellow squash. Its unmistakable sunny flavor is the star here.

Squash Soufflé

1 small onion, sliced

3-4 yellow squash, sliced
2 cups Ritz crackers, crushed
1 cup sharp cheddar cheese, grated
2 eggs, beaten
1 cup whole milk

Preheat oven to 350 degrees.

1. Place onion and squash in a saucepan, just barely covered with water, on medium-high heat, with lid.

2. Bring to a boil, and turn down heat to simmer for 10-15 minutes, or until veggies are tender. Drain veggies, then mash them up a bit with a potato masher.

3. Mix grated cheese with cracker crumbs in a bowl.

4. In a separate bowl, beat eggs and combine with milk.

5. Add 3/4 of the cheese/cracker mixture to the saucepan.

6. Now add the milk/eggs to the mixture and combine well. Taste and add salt and pepper as needed.

7. Pour into a casserole dish and sprinkle the remaining cheese/cracker mixture on top.

8. Pour into a well-greased casserole dish. Bake for 30-45 minutes.