This is not eye-bleedingly wonderful. It's just nice. Really nice.
I have an ambitious yellow crookneck squash plant, and I'm tired of thinking up recipes for using it. We've sauteed it over a charcoal grill. We've made soup. We've pickled it (good!).
The other day I dreamed up a simple, simplistic recipe for squash pudding. Not sweet; you know me.
Something fluffy, fragrant, kinda pure. When you have lots of squash to eat, you shouldn't be looking for recipes that dilute the squash. Eat the squash.
Here's what I'm proud about: I made up a recipe, without consulting cookbooks at all. I invented a grated squash "bake" that I really liked.
This is not a recipe blog, so sorry.
But! Grate and salt some yellow summer squash (you might need to remove the seeds if it has grown really large). Squeeze out the liquid if you like; I probably shouldn't have. Saute some diced onion and fresh mild chiles. Chop the kernels off an ear of corn. Mix a beaten egg with a spoonful or two of sour cream. Toss this all together with a handful of grated cheese and a little dried chile pepper if you like. This is the best part: Toast a little bread, lightly. Chop it into pieces, smallish. Mix this into the mix.
Then bake it in a buttered dish at 350ºF (always 350), until it's done. Forty-five minutes.
The bread chunks prop up the rest of the mixture, so you have a light, savory mess, kinda bread pudding; kinda not.
Not eye-bleedingly good, but I was wild about it.