Summer Squash Casserole

This is a great way to hide squash, or to take a break from it in mid-summer when the grilling and sauteeing have waned in the enthusiasm they engender. Delicious and easy.

7 tablespoons butter 

 2 pounds yellow summer squash

1 large onion, chopped

4 large cloves garlic, chopped

2 bell peppers of any color chopped

1 jalapeño pepper, seeded and chopped 

24 Ritz crackers, crumbed in food processor

½ pound sharp cheddar cheese, grated

4 large eggs, beaten

½ cup milk

1 teaspoon sugar

1 teaspoon salt

¼ teaspoon cayenne pepper

Bread crumbs for the top 

1. Preheat the oven to 350 degrees. Butter a 21/2-quart baking dish. Cut the squash into 1/2-inch-thick slices. Cook in boiling, salted water until tender, about 10 minutes. Drain. Purée in a food processor.
2. Melt 6 tablespoons of the butter over medium heat. Add the onion, garlic and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together.
3. Mix the squash purée, cracker crumbs and cheese. Stir in the eggs, cream, sugar and seasonings. Blend well. Pour into the baking dish. Top with bread crumbs and bake until browned, about 40 minutes.