Cornbread Squash Casserole - cooking recipe

Ingredients

1 lb yellow squash, sliced and quartered
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon aged balsamic vinegar
1 teaspoon powdered Worcestershire sauce
1/4 cup butter, melted
1/4 cup cream
3 eggs, beaten
1 tablespoon sugar
3/4 cup cornbread, crumbled
1 cup finely grated parmesan cheese
1 cup grated extra-sharp cheddar cheese
1/4 teaspoon pepper
16 butter flavored crackers, crumbled
3 tablespoons butter, melted

Preparation

Preheat oven to 350 degrees.
In large skillet, combine squash, onion, garlic, vinegar and Worcestershire and saute until tender and lightly caramelized.
Drain excess liquid off into a large pan and reduce it over low heat.
Add butter to the reduction, stirring to combine and mix the flavors until the butter is melted.
Remove from heat to cool, then whisk in cream, beaten eggs, salt and sugar.
Add in the cornbread, cheese, and drained squash mixture and combine until well mixed.
Spread into a 9 x 13 casserole dish.
Toss crackers with melted butter until well coated and spread across top of casserole.
Place in oven and bake 40 minutes or until done.