Q: This request is for Ted’s Montana Grill. The Aunt Fanny’s Squash Casserole in individual ramekins is out of this world for a squash dish that does not use cheese to cover up the vegetable. I would like to make it for a dinner I am having. Would they share the recipe? — Eloise S. Pino, Marietta
A: Indeed the chefs at Ted’s Montana Grill were willing to share this recipe. The version we’re printing makes just a quarter of the smallest size batch the restaurants prepare at one time. Three pounds of squash seems like a lot, but squash contains a great deal of liquid and once cooked, reduces down quite a bit. You can bake this in one casserole dish, or in eight individual dishes as suggested here.
Cracker meal isn’t widely available in grocery stores so we made our own. About 16 saltines, ground in a food processor, will yield the amount of cracker meal listed here.
Ted’s Montana Grill Baked Squash
3 pounds squash, trimmed, cut in half lengthwise and sliced 1/2-inch thick
1/2 cup plus 1 tablespoon unseasoned cracker meal, divided
4 tablespoons plus 1 1/2 teaspoons unsalted butter, melted, plus more for buttering ramekins
1 tablespoon granulated sugar
2 teaspoons kosher salt
1 teaspoon black pepper
In a large saucepan, add squash and cover with water. Bring to a boil and reduce heat, simmering squash for 5 minutes. Drain squash and cool before moving to the next step.
Preheat oven to 325 degrees. Butter the sides and bottom of 8 4-ounce ramekins.
In a large bowl, beat 1/2 cup cracker meal, 4 tablespoons melted butter, sugar, salt, pepper and eggs. Stir in cooled squash. Divide squash mixture between prepared ramekins. Sprinkle with remaining tablespoon cracker meal and drizzle with remaining 1 1/2 teaspoons melted butter. May be made ahead up to this point, covered and refrigerated for up to 1 day.
When ready to bake, arrange filled ramekins on a baking sheet and bake until internal temperature is 165 degrees and the squash has a golden brown crust, about 30 minutes. Serve immediately. Serves: 8
Per serving: 146 calories (percent of calories from fat, 48), 4 grams protein, 15 grams carbohydrates, 3 grams fiber, 8 grams fat (5 grams saturated), 70 milligrams cholesterol, 494 milligrams sodium.
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