A few years ago, my dad began to ask each of us to start contributing to the Thanksgiving meal preparation to cut down on the amount of cooking he was responsible for. Frankly, I am surprised it took him that long to ask as he had been putting together a delicious meal for the four of us (sometimes more) for the past 26 years. And as a single, unknowledgeable in the art of cooking dude, I did what anyone from my generation would do, I Googled for ideas of what to bring.

I'm not quite sure how I landed on squash casserole, or even this recipe, but it quickly became a favorite and is now something that I can bring in a pinch when contributions to Thanksgiving (or any pot luck for that matter) are required. Thank you Kim for submitting such an excellent recipe.

I think also it was making this casserole that really uncovered my knack and enjoyment for cooking.

Ingredients:

• 2 1/2 to 3 pounds of squash, sliced
• 1 large yellow onion, diced
• 1 stack of saltines, crushed
• 3 tablespoons butter, melted
• 1 egg, beaten
• 1 cup milk
• salt and pepper to taste
• 1 to 2 cups shredded cheese(reserve 1/2 cup cheese)

Preparation:

Cook squash and onion in water until tender; drain and mash. Add crushed saltines, melted butter, beaten egg, milk, salt and pepper, and 1/2 to 1 1/2 cups shredded cheese; mix to blend well.Pour into a greased casserole dish. Bake in 400° oven about 45 minutes or until golden brown and set in middle. Remove from oven and sprinkle with reserved 1/2 cup cheese.

Here is a shot of the squash and onions boiling... and yes, it's truly 7:10am - what else are you going to do when you've been up for 2 hours thanks to a son who is really congested and can't sleep?