Southern Summer Squash Pudding: A Taste of Southern Comfort

Summer in the South is synonymous with an abundance of fresh produce, and among the stars of the season is the versatile summer squash. While often relegated to simple sides like sautéed squash or squash casserole, this humble vegetable shines in a lesser-known but equally delicious dish: Southern Summer Squash Pudding. This creamy, comforting pudding, reminiscent of bread pudding but with a lighter, more vegetal flavor, is a true taste of Southern culinary heritage. It’s a delightful way to use up that surplus of squash and introduce a unique, comforting dish to your repertoire. Get ready to experience a taste of Southern hospitality with this delightful recipe!

What is Southern Summer Squash Pudding?

Southern Summer Squash Pudding is a baked dish that combines grated summer squash (typically yellow squash or zucchini) with eggs, milk or cream, bread or cracker crumbs, and seasonings. The result is a custardy, savory pudding with a delicate squash flavor. It’s often served as a side dish, but its richness and comforting qualities make it equally appealing as a light main course or even a brunch option. Think of it as a savory cousin to bread pudding, where the squash provides moisture, subtle sweetness, and a unique texture.

Why You’ll Love This Recipe

* **Unique and Delicious:** It’s a refreshing change from the typical summer squash preparations.
* **Comforting and Satisfying:** The creamy texture and savory flavors make it a truly comforting dish.
* **Versatile:** Serve it as a side dish, light meal, or brunch option.
* **Perfect for Using Up Excess Squash:** It’s a great way to utilize the abundance of summer squash.
* **Easy to Make:** With simple ingredients and straightforward instructions, it’s a surprisingly easy recipe to master.
* **A Taste of Southern Heritage:** Experience a classic Southern dish passed down through generations.

Ingredients You’ll Need

Before we dive into the instructions, let’s gather the necessary ingredients. The beauty of this recipe lies in its simplicity, requiring only a handful of readily available items:

* **Summer Squash:** About 2 pounds of yellow squash, zucchini, or a combination. Look for firm, blemish-free squash. Older squash may have larger seeds that need to be removed.
* **Eggs:** 4 large eggs, lightly beaten. These provide richness and structure to the pudding.
* **Milk or Cream:** 1 cup of whole milk or half-and-half for a richer flavor. You can even use a combination of both.
* **Bread or Cracker Crumbs:** 1 cup of bread crumbs (stale bread, pulsed in a food processor) or crushed crackers (such as Ritz or saltines). These act as a binder and add texture.
* **Butter:** 4 tablespoons (1/2 stick) of unsalted butter, melted. Butter adds flavor and richness.
* **Onion:** 1/2 cup of finely chopped yellow onion. Onion adds a savory base note to the pudding.
* **Sugar:** 1 tablespoon of granulated sugar. Just a touch to enhance the natural sweetness of the squash.
* **Salt and Pepper:** To taste. Seasoning is key to balancing the flavors.
* **Optional Additions:** Consider adding a pinch of nutmeg, garlic powder, or cayenne pepper for extra flavor. Some recipes also include grated cheese (like cheddar or Parmesan) for added richness and saltiness.

Equipment You’ll Need

* **Grater:** For grating the summer squash.
* **Large Bowl:** For mixing the ingredients.
* **Skillet:** For sautéing the onion.
* **9×13 Inch Baking Dish:** For baking the pudding.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Whisk or Spoon:** For mixing the ingredients.

Step-by-Step Instructions

Now, let’s get to the heart of the matter: making the Southern Summer Squash Pudding. Follow these detailed instructions for a guaranteed success:

**1. Prepare the Squash:**

* Wash the summer squash thoroughly under cold water.
* Trim off the ends.
* Grate the squash using a box grater or food processor. If the squash is very watery, you can gently squeeze out some of the excess moisture using a clean kitchen towel or cheesecloth. However, don’t over-squeeze, as some moisture is needed for the pudding.

**2. Sauté the Onion:**

* Melt 2 tablespoons of butter in a skillet over medium heat.
* Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. This step helps to mellow the onion’s flavor and prevents it from being too strong in the finished dish.
* Remove from heat and set aside.

**3. Combine the Ingredients:**

* In a large bowl, combine the grated squash, sautéed onion, beaten eggs, milk (or cream), bread crumbs (or cracker crumbs), melted butter, sugar, salt, and pepper.
* Mix well until all ingredients are thoroughly combined. Make sure there are no large clumps of bread crumbs.
* If using any optional additions (such as nutmeg, garlic powder, cayenne pepper, or cheese), add them at this stage and mix well.

**4. Prepare the Baking Dish:**

* Preheat your oven to 350°F (175°C).
* Grease a 9×13 inch baking dish with the remaining 2 tablespoons of butter.

**5. Bake the Pudding:**

* Pour the squash mixture into the prepared baking dish.
* Spread evenly to ensure even cooking.
* Bake for 45-60 minutes, or until the pudding is set and lightly golden brown on top. A knife inserted into the center should come out clean.

**6. Let it Rest:**

* Remove the pudding from the oven and let it rest for at least 10-15 minutes before serving. This allows the pudding to set further and makes it easier to slice.

**7. Serve and Enjoy:**

* Slice the Southern Summer Squash Pudding into squares or rectangles.
* Serve warm as a side dish, light meal, or brunch option.
* Garnish with fresh herbs, such as parsley or chives, if desired.

Tips for Success

* **Don’t Overcrowd the Pan:** Use a 9×13 inch baking dish to ensure even cooking. Overcrowding the pan can lead to a soggy pudding.
* **Adjust Seasonings to Taste:** Taste the mixture before baking and adjust the salt, pepper, and other seasonings as needed. Remember that the flavors will intensify during baking.
* **Use Fresh, High-Quality Ingredients:** The better the ingredients, the better the final product. Choose fresh, firm summer squash and good-quality butter and milk (or cream).
* **Don’t Overbake:** Overbaking can result in a dry, crumbly pudding. Check for doneness after 45 minutes and continue baking until a knife inserted into the center comes out clean.
* **Let it Rest:** Allowing the pudding to rest before serving is crucial for it to set properly and be easier to slice.
* **Experiment with Flavors:** Feel free to experiment with different herbs, spices, and cheeses to customize the flavor to your liking. Consider adding sautéed bell peppers, mushrooms, or ham for a heartier version.

Variations and Additions

The basic recipe for Southern Summer Squash Pudding is a blank canvas for your culinary creativity. Here are some ideas for variations and additions to make it your own:

* **Cheese:** Add 1/2 to 1 cup of grated cheddar, Parmesan, Gruyere, or Monterey Jack cheese to the mixture before baking for added richness and flavor.
* **Herbs:** Experiment with different fresh or dried herbs, such as thyme, rosemary, oregano, or basil.
* **Spices:** Add a pinch of cayenne pepper for a little heat, or a dash of nutmeg or allspice for a warm, comforting flavor.
* **Vegetables:** Sauté other vegetables, such as bell peppers, mushrooms, or corn, along with the onion for added flavor and texture.
* **Meat:** Add cooked and crumbled bacon, ham, or sausage for a heartier version.
* **Cornbread Crumbs:** Use cornbread crumbs instead of bread crumbs for a more Southern flavor.
* **Sweet Version:** For a sweeter version, reduce the salt and pepper and add more sugar (up to 1/4 cup) and a dash of cinnamon. Consider adding raisins or other dried fruits.
* **Gluten-Free:** Use gluten-free bread crumbs or crushed gluten-free crackers to make this recipe gluten-free.

Serving Suggestions

Southern Summer Squash Pudding is a versatile dish that can be served in a variety of ways:

* **Side Dish:** Serve it alongside grilled chicken, pork, or fish.
* **Light Meal:** Enjoy it as a light lunch or dinner with a side salad.
* **Brunch:** Add it to your brunch spread along with eggs, bacon, and other breakfast favorites.
* **Potluck Dish:** Bring it to a potluck or family gathering. It’s sure to be a hit!
* **Holiday Side Dish:** Include it in your Thanksgiving or Christmas dinner spread for a unique and comforting side dish.

Storage Instructions

* **Refrigerator:** Leftover Southern Summer Squash Pudding can be stored in the refrigerator for up to 3-4 days. Cover tightly with plastic wrap or store in an airtight container.
* **Reheating:** Reheat the pudding in the oven at 350°F (175°C) until warmed through, or microwave individual portions. Be careful not to overheat, as this can dry out the pudding.
* **Freezing:** While it’s not ideal, you can freeze Southern Summer Squash Pudding. Let it cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information (Approximate)

* Calories: 250-350 per serving (depending on ingredients used)
* Fat: 15-25 grams
* Protein: 8-12 grams
* Carbohydrates: 15-25 grams

(Note: This is an estimate and can vary depending on the specific ingredients and portion size.)

Southern Summer Squash Pudding Recipe

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 45-60 minutes

**Ingredients:**

* 2 pounds summer squash (yellow squash, zucchini, or a combination), grated
* 4 large eggs, lightly beaten
* 1 cup whole milk or half-and-half
* 1 cup bread crumbs or crushed crackers
* 4 tablespoons (1/2 stick) unsalted butter, melted
* 1/2 cup finely chopped yellow onion
* 1 tablespoon granulated sugar
* Salt and pepper to taste
* Optional: Pinch of nutmeg, garlic powder, or cayenne pepper; grated cheese (cheddar, Parmesan, etc.)

**Instructions:**

1. Preheat oven to 350°F (175°C).
2. Wash and grate the summer squash. If very watery, gently squeeze out some excess moisture.
3. Melt 2 tablespoons of butter in a skillet over medium heat. Add the onion and sauté until softened, about 5-7 minutes. Remove from heat.
4. In a large bowl, combine the grated squash, sautéed onion, beaten eggs, milk, bread crumbs, melted butter, sugar, salt, and pepper. Mix well.
5. Add any optional ingredients and mix well.
6. Grease a 9×13 inch baking dish with the remaining 2 tablespoons of butter.
7. Pour the squash mixture into the prepared baking dish and spread evenly.
8. Bake for 45-60 minutes, or until set and lightly golden brown. A knife inserted into the center should come out clean.
9. Let it rest for 10-15 minutes before serving.
10. Slice and serve warm as a side dish, light meal, or brunch option.

Enjoy your taste of Southern comfort! This Southern Summer Squash Pudding is more than just a recipe; it’s a glimpse into a rich culinary tradition. It’s a reminder to savor the simple pleasures of fresh, seasonal ingredients and the comforting flavors of home cooking. So gather your ingredients, follow the steps, and prepare to be transported to the heart of the South with every delicious bite!