1-1/2 c. water
1 t. salt
fresh ground pepper to taste, if desired
3-1/2 lbs. young, yellow squash (about 8 small), washed and sliced
3 T. butter, divided
1/4 c. diced white onion
3/4 c. cream
1/2 t. salt
11 saltines, crushed
1/4 c. fresh bread crumbs
Preheat oven to 400 degrees
Spray 8″x8″ casserole pan with cooking spray
Note that this recipe is designed for pressure cooking, but you can steam
squash in a conventional covered saucepan until done
Put 1-1/2 c. water in bottom of Instant Pot
Insert steamer
Add squash slices and sprinkle with 1 t. salt
Close cover and pressure cook on MANUAL for 8 minutes
Let natural pressure release for 2 minutes, then quick release
Drain squash in colander
Remove steamer insert and pour off liquid
Return squash to pot and slightly mash with potato masher
Pour mashed squash back in colander and let drain
Wipe out pot
Set Instant Pot on SAUTE and let heat up
Add 2 T. butter and onion
Saute until onion is tender
Turn Instant Pot OFF
Stir in pepper, if desired, 1/2 t. salt, cream and crackers
Stir in drained squash, taste and adjust seasonings, if necessary
Pour into prepared casserole dish
Top with fresh bread crumbs and dot with 1 T. butter
Bake for 30 minutes
Let casserole cool for 10 minutes before serving
