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Cooking Directions
In a heavy skillet, cook bacon until crisp. Remove and drain. Peel the squash, remove seeds and fibers, and cut into 3 inch pieces. Cook the squash in boiling salted water for 20 to 25 minutes or until tender. Remove and drain squash. Saut? the squash over medium heat in the butter. Stir in salt and a few grindings of pepper. Remove from heat and mix in eggs and cream. Crumble the bacon and stir 1/2 of it into the squash mixture. Spoon into a souffle dish and bake at 350?F for 10 minutes. Sprinkle the top with the remaining crumbled bacon.
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1 pound bacon
2 tablespoons butter
4 pounds yellow squash
2 eggs, beaten
1 teaspoon salt
1/2 cup heavy cream
Freshly ground pepper
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