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Fearrington House Inn Squash au Gratin

1 C. thinly sliced (1 medium) onion
2 lbs. yellow squash, thinly sliced
boiling water
1 t. salt
freshly ground pepper
2 eggs
2 T. sugar
1/2 C. milk
1/2 lb. (8 ozs.) Cheddar cheese, grated
1 to 2 T. butter

Preheat oven to 350F. In a medium saucepan blanch* the onions and squash in a small amount of boiling water until almost tender, about 2 minutes. Drain well.

Arrange in a 2-quart baking dish. Add the salt and pepper to taste.

In a medium bowl, combine eggs, sugar, milk and cheese. Pour over the squash mixture and dot with thin slices of butter.

Bake for 45 minutes. Cut into squares to serve.

Makes 6 to 8 servings.

*To blanch: Plunge onions and squash into boiling water briefly. Blanching is used to firm the flesh, loosen skins and heighten and set color and flavor.

-- Recipe from Fearrington House Inn in Chapel Hill, N.C.
 

    
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