Yellow Squash Pudding

Directions

1. 1
   Lightly butter a shallow 2-quart flameproof casserole; set aside.
2. 2
   Melt the butter in a large heavy saucepan over med-high heat.
3. 3
   Add in the onion, marjoram, thyme, and nutmeg; decrease heat to medium, and saute for about 10 minutes, stirring now and then, until the onion is lightly browned.
4. 4
   Mix in the squash, salt, and pepper; cover and cook for 40-45 minutes until the squash is very soft, stirring occasionally.
5. 5
   Toward the end of cooking, preheat the oven to 350°.
6. 6
   Note: if the squash threatens to boil dry (not likely if you keep the heat at medium or med-low) add about 1/4 cup water.
7. 7
   Scoop the squash mixture into the prepared casserole, spreading to the edge, and bake uncovered on the middle oven shelf for 30 minutes.
8. 8
   Mix the cracker crumbs and melted butter together; set aside.
9. 9
   After 30 minutes in the oven, stir the casserole well; scatter the crumb mixture evenly over all, then bake 30 minutes longer or until the topping is touched with brown.
10. 10
    Note-if the topping is not brown enough to suit you, slide the casserole into the broiler, setting about 5 inches from the heat, and broil 1-2 minutes.