SUMMER SQUASH

SUMMER SQUASH 

Use yellow crook neck squash.

8 T (1 stick) butter, plus more for greasing the baking dish
2 lb. yellow summer squash, scrubbed, trimmed, and cut into ½-inch slices
2 large garlic cloves, finely chopped
1 red bell pepper, seeded, cored, and chopped
1 jalapeño pepper, seeded and finely chopped
1 large onion, chopped
4 slices plain white bread, such as Pepperidge Farm, toasted
24 Ritz crackers, ground to fine crumbs in a food processor
½ lb. sharp Cheddar cheese, grated
4 large eggs, beaten
½ cup heavy cream
1 tsp. sugar
1 tsp. salt
¼ tsp. cayenne pepper

Preheat the oven to 350°F. Butter a 2½-quart baking dish and set aside. Place the squash slices in the bowl of a food processor fitted with a metal blade and pulse a couple of times so that the squash is chopped fairly finely. You will likely have to do this in batches. Melt 6 tablespoons of the butter in a large deep skillet over medium heat. Add the squash and sauté for 3 to 4 minutes. Stir in the garlic, bell pepper, jalapeño, and onion. When the vegetables are tender, about 10 minutes more, remove the skillet from the heat. Meanwhile, crumb the toasted white bread (but not too finely) in the bowl of the food processor. Melt the remaining 2 tablespoons butter in a small saucepan and toss with the crumbs. In a large bowl, place the squash mixture, cracker crumbs, and Cheddar and mix well. Stir in the beaten eggs, cream, sugar, salt, and cayenne. Blend well and pour into the prepared baking dish. Top with the buttered bread crumbs and bake for 40 minutes, until the crumbs are golden brown.