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Vivian Howard’s squash & fontina casserole pudding

Prep Time10 minutes
Cook Time1 ½ hours
Yields4-6 servings


4 tablespoons unsalted butter, divided

¼ cup cornmeal

4 medium yellow onions, halved, sliced thin

2 tablespoons minced garlic

10-12 medium yellow squash or zucchini

12 ounces block fontina cheese, grated

2 large eggs

Kosher salt and freshly cracked black pepper, to taste



Preheat oven to 350°F. Grease a 9 x 13-inch casserole dish with 2 tablespoons butter and cornmeal, set aside.


To a 6-quart Dutch oven over medium heat, add 2 tablespoons of butter. Once melted, add onions and garlic. Let sweat until translucent, about 5 minutes.


Add the squash, season with salt and pepper and allow to cook until all the liquid is released from the squash, about 40 minutes. The squash should dry out and take on a deep golden hue.


Remove from heat and stir in the fontina. Allow mixture to cool for a few minutes, then stir in eggs. Pour into prepared casserole dish. Bake for 35-45 minutes until golden brown on top. Serve warm.

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