Seared Scallops & Cauliflower Grits

With the sunshine and warmer weather, an Easter weekend tradition in our house is to celebrate our love (and the food!) of the beautiful South Carolina Low Country. I usually serve a version of the classic Low Country dish, Shrimp and Grits, but, this year tried this scallop and cauliflower grits adaptation. We absolutely loved it!

This recipe was adapted from Joel Gamoran, Sur La Table National Chef, via Sur la Table.com. I puréed the vegetables instead of juicing them for the sauce, used riced cauliflower, and doubled the garlic. Amazing.

Yield: Makes 4 Servings

For the Cauliflower Grits:

  • sea salt and freshly ground black pepper
  • 2 pounds riced cauliflower
  • 1 to 2 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese (I used Parmigiano-Reggiano)
  • 4 cloves garlic, minced

For the Scallops:

  • 2 medium whole tomatoes, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 large carrot, peeled and chopped
  • 2 tablespoons canola or grape seed oil
  • 16 sea scallops, patted dry
  • 1 large shallot, minced
  • 4 cloves garlic, minced
  • 1 teaspoon Spanish smoked paprika
  • 2 scallions, thinly sliced, for garnish
  • freshly ground black pepper, to taste
  1. Prepare the Cauliflower Grits: In the microwave, steam the riced cauliflower for 4 minutes, or until very tender.
  2. Combine the steamed cauliflower with Parmesan, garlic, and enough cream cheese to achieve desired consistency.
  3. Season with salt and pepper. Keep warm.
  4. Prepare the Scallops: Combine the tomatoes, pepper and carrot in a Vitamix, food processor, or blender. Puree.
  5. Heat 1 tablespoon oil in a large skillet over medium-high heat.
  6. Season scallops with salt and pepper and add to pan in one layer. Sear the scallops for 2 to 3 minutes on each side until golden. Remove scallops to a platter.
  7. Reduce heat to medium-low and add remaining oil to skillet.
  8. Add shallot and sauté until translucent, about 3 minutes.
  9. Add garlic and smoked paprika and cook, stirring constantly, for about 1 minute.
  10. Slowly whisk in puréed vegetables and bring to a boil.
  11. Reduce heat to a simmer and cook until thickened, about 4 minutes. Season to taste with salt and pepper.
  12. To serve: Serve scallops on top of cauliflower grits with sauce spooned on top. Garnish with scallions and extra black pepper, as desired.

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Southern Cornbread Dressing

Okay… back to my belated Thanksgiving feast posts…

I struggle selecting a “stuffing” for our Thanksgiving Menu. This version was simple and perfect. I loved that it was a traditional Southern recipe and that it incorporated an unsweetened cast iron skillet cornbread.

This recipe was adapted from The New York Times, contributed by Kim Severson. I used medium grind cornmeal. The cornbread is made the night before so that it can harden slightly. I let the cubed white bread sit out overnight as well. We ate it without incorporating meat, but this base recipe could easily be modified to include sausage or even nuts and/or apples. The author suggested eating leftovers mixed with shredded leftover turkey as well.

Yield: Serves 8 to 10

For the Cornbread:

  • 4 tablespoons/56 grams butter or bacon drippings
  • 2 cups/340 grams yellow cornmeal, medium grind (use the freshest, best quality you can find)
  • 1 ½ teaspoons coarse salt
  • 1 teaspoon baking powder
  • 2 large eggs
  • 2 cups/473 milliliters buttermilk, preferably full fat (I used low-fat)

For the Dressing:

  • 3 cups soft white bread, crusts removed and torn or cut into 1-inch pieces (do not pack)
  • ½ cup butter (1 stick), plus more for the pan
  • 2 cups chopped sweet onions
  • 1 ½ cups chopped celery (4 or 5 stalks)
  • 1 ½ teaspoons coarse salt
  • 2 eggs
  • 1 ¼ tablespoons finely chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • ¾ teaspoon ground black pepper
  • 4 to 5 cups rich chicken or turkey stock, preferably homemade

Optional Additions:

  • 3/4 pound pork sausage (such as spicy Italian sausage, fresh andouille or spicy Southern-style sausage)
  • 2 1/2 cups of toasted pecans, chopped
  • chopped apples
  1. Make the cornbread: Heat oven to 450 degrees, preferably on convection.
  2. Put butter in an 11-inch skillet. Cast-iron is best here, but any ovenproof skillet will do. Heat butter in oven for about 5 to 7 minutes, or until butter has melted and is just starting to brown.
  3. While butter melts, whisk together cornmeal, salt and baking powder.
  4. In another small bowl, lightly beat eggs, then add buttermilk and stir until mixture is combined.
  5. Pour egg mixture into dry ingredients and stir well.
  6. Remove hot pan from oven, pour butter into batter and stir until batter looks uniform.
  7. Pour batter back into the pan and bake for 20 minutes or until the top has begun to just brown.
  8. Remove cornbread and let it cool on a rack.
  9. Tear or cut it into large pieces and place in a large bowl. Let it sit out overnight to dry out slightly.
  10. Prepare the dressing: Heat oven to 350 degrees. Combine cornbread and white bread in a large bowl, tossing to mix, and breaking cornbread into smaller pieces.
  11. Melt butter in a large skillet, and add onions, celery and 1/2 teaspoon salt. Sauté until vegetables have softened, about 6 minutes.
  12. Add vegetables to bread mixture and combine.
  13. Lightly beat eggs and add to bowl.
  14. Sprinkle in herbs, remaining 1 teaspoon salt and the pepper and toss together.
  15. Add 4 cups broth and stir well.
  16. Using your hands, work the mixture to get a very lumpy, thick, batter-like consistency.
  17. Add another cup of stock if needed. The mixture should be very wet and pourable but without standing liquid.
  18. Butter a 2-quart ovenproof dish. (such as an 8-by-11-inch baking dish. A deeper vessel could take longer to bake; a more shallow dish less time.)
  19. Pour the mixture into the baking dish and bake until dressing puffs slightly and has browned well around the edges, about 45 minutes to 1 hour.
  20. If you have drippings from a roasted turkey, spoon some over the top about 30 minutes into the baking time.

Notes:

  • To Add Sausage: Brown 3/4 pound pork sausage in a pan, crumbling it into small pieces as it cooks. Add to the bread mixture along with the vegetables.
  • To Include Nuts: Add 2 1/2 cups of toasted pecans, chopped, to the vegetable and bread mixture.

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Southern Pimento Cheese Dip

For those of you who have followed my blog for some time, you know that Charleston, South Carolina is a very special place for me. (I write about it in all of my Shrimp & Grits posts!) I love everything about it. The culture. The architecture. The FOOD. I met my husband there. ❤ I went to graduate school there and met amazing people and established wonderful friendships there as well. It is just beyond fabulous. 🙂

I recently attended a reunion weekend in Charleston with my best girlfriends. It was better than great. I smiled for three days! 🙂 I also ate incredible food… Which brings me to this post.

I have a memory of pimento cheese from way back when in my South Carolina days. I had never heard of it- growing up in Maryland- and didn’t like it at all. Well, now I’ve seen the light! Pimento cheese can be jarred pimentos mixed with Miracle Whip and shredded cheddar cheese- maybe with a little cream cheese. It could also be this. (The Anson Mills website makes a point of this.) On my recent visit, we ate pimento cheese dip (from Ted’s Butcher Block) with rosemary crackers for breakfast, lunch, and happy hour. 😉 It was that good. When we went to buy a second container, I asked for the recipe. Apparently, it’s a secret… but they did tell me that it didn’t have pimentos- it had roasted red peppers instead. No wonder I loved it!

When I came home, I searched for a similar recipe. I was so pleased when I found it on AnsonMills.com. I made it to share with friends on the Fourth of July. The Long Island crowd loved it! 🙂 I used New York extra-extra sharp raw milk yellow cheddar cheese (the cheese is very important), organic mayonnaise, and grilled the peppers to roast and char them. We ate the finished dip chilled with rosemary crackers, pita chips, stone ground wheat crackers, and Trader Joe’s social snackers. Delicious!

  • 3 firm red bell peppers (about 6 ounces each), roasted and charred on a gas grill, steamed, peeled and seeded, and cut into ⅛-inch dice (instructions below)
  • 4 large garlic cloves
  • 1 T red wine vinegar
  • fine sea salt
  • 1/2 tsp hot sauce, such as Chipotle Cholula, Sriracha, or Tabasco
  • 12 oz cheddar cheese, preferably 12 oz extra-extra sharp raw milk yellow cheddar (or 6 oz each of sharp yellow cheddar and aged raw-milk white cheddar, or 12 oz of sharp yellow cheddar)
  • 4 oz (½ cup) organic mayonnaise, plus additional as needed
  • assorted crackers or celery sticks, for serving
  1. Using a gas grill, roast the red peppers until their skins are uniformly charred.
  2. Place in a glass bowl and cover with plastic wrap. Set aside for 5 to 10 minutes, or until the skins have loosened from the steam and they are cool enough to handle.
  3. Remove the charred skin, seeds, and ribs from the peppers. (Do not rinse!) Dice into 1/8-inch pieces. Reserve any residual juice/liquid.
  4. Add the diced roasted bell peppers and any residual juice to a small non-reactive bowl (you should have 1 very generous cup).
  5. Smash the garlic cloves with the flat side of a chef’s knife, remove and discard the skins, and add the garlic to the bowl with the peppers.
  6. Stir in the vinegar, ½ teaspoon salt, and up to ½ teaspoon hot sauce. Cover with plastic wrap and let stand in the refrigerator for 1 to 2 hours.
  7. Meanwhile, grate the cheese on the large holes of a box grater (you should have about 4 cups lightly packed). Turn the cheese into a large bowl and set aside.
  8. Remove and discard the garlic cloves from the peppers, which are now pimentos, and, using a rubber spatula, stir the pimentos into the grated cheese until well combined.
  9. Add the mayonnaise and fold lightly with the spatula. If the mixture appears too dry, fold in additional mayonnaise, 1 tablespoon at a time. Taste for seasoning.
  10. Transfer the pimento cheese to a serving container with a lid, cover tightly, and refrigerate for at least 2 hours.
  11. Serve chilled with assorted crackers or packed into celery ribs.

Note: Covered tightly, pimento cheese keeps refrigerated for up to 1 week.

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Extra-Crispy Birthday Fried Chicken with Biscuits & Milk Gravy

Every spring, along with my husband’s special (made to order!) birthday dinner, I like to share part of the springtime experience at my house. In the past, I’ve complained about the goose families (with their beautiful goslings…) and the ducks who’ve seemed to chase them away. The new development this year is that my son (and husband) have been chasing the geese away with a drone!

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The house finches returned but have moved their nest from our entrance column to the top of our propane gas tank! BUT… The extraordinary event this year was that we have had frequent visits from a very special Night Heron. What fun!

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Well, onto the food. My husband has had little variation in his birthday dinner menu request for the past several years. Although I did repeat my caesar salad and vanilla bean cheesecake recipes (his true favorites), I spiced up the celebration by trying new fried chicken and biscuit recipes. This year, he asked for double fried chicken. After researching, I realized that this really means double battered fried chicken, not literally double fried. It had the most amazing crispy and thick crust with just the right amount of spice. The birthday boy loved it! We ate leftovers for days and never tired of it. Absolutely delicious. (He may even want it again for Father’s Day!)

The chicken recipe was adapted from Bon Appetit, contributed by Claire Saffitz. It did seem like a labor intensive recipe, and required planning in advance, but the chilling and resting times involved helped the breading adhere to the chicken meat. I doubled the recipe and pan-fried (instead of deep-frying) the chicken in Ukrainian sunflower oil. I also omitted the bourbon and used Sriracha instead of Frank’s hot sauce in the batter.

I served this indulgent meal with a side of creamy macaroni and cheese and with our new “Happy Birthday” fork! 🙂

I’m bringing this special birthday meal to share with my friends at Fiesta Friday #123 this week co-hosted by Margy @ La Petite Casserole and Linda @ La Petite Paniere. Enjoy!

Yield: Serves 8

For the Chicken:

  • 4 tsp coarse salt
  • 2 tsp light brown sugar
  • 2 tsp baking powder
  • 10 skinless, boneless chicken thighs

For the Assembly:

  • 3 cups all-purpose flour
  • 2/3 cup cornstarch
  • 2 T garlic powder
  • 2 T onion powder
  • 2 T paprika
  • 4 tsp cayenne pepper
  • 4 T coarse salt, plus more
  • 2 large eggs, beaten to blend
  • 2 cups buttermilk
  • 4 T bourbon (optional)(I omitted it)
  • 6 T hot sauce (such as Sriracha or Frank’s); plus more for serving (optional)
  • 2-3 cups sunflower, peanut or other vegetable oil, for frying

Prepare the Chicken:

  1. Trim chicken and dry on paper towels.
  2. Mix salt, sugar, and baking powder in a small bowl. Season chicken all over with salt mixture (you may not need all of it).
  3. Chill uncovered on a wire rack set inside a rimmed baking sheet, at least 2 hours and up to 1 day. (I let it sit for about 12 hours.)

Assemble the Chicken:

  1. Whisk flour, cornstarch, garlic powder, onion powder, paprika, cayenne, and 4 T salt in a medium bowl.
  2. Whisk egg, buttermilk, bourbon (if using), and 3 T hot sauce in another medium bowl.
  3. Working with 1 piece at a time, dredge chicken in flour mixture, turning to coat and packing into crevices. Shake to remove excess; return to rack.
  4. Pour 6 T buttermilk mixture into flour mixture and work in with your fingers.
  5. Dip chicken into remaining buttermilk mixture, allow excess to drip off, then pack moistened flour mixture firmly onto chicken. Gently shake off excess; return to rack. Chill at least 30 minutes and up to 12 hours.
  6. Pour oil into a 12-inch cast iron skillet, about 1/2-inch deep. Heat over medium-high until a deep fry thermometer registers 350°. (I was diligent about maintaining the temperature throughout the cooking process.)
  7. Working in batches, fry two chicken thighs at a time, turning often and adjusting heat to maintain temperature, until deep golden brown, about 6 minutes per batch.
  8. Transfer to a wire rack set over paper towels to drain.

For the Biscuits:

This simple biscuit recipe is unlike any other I’ve made in the past. The dough is prepared and then rests at room temperature for 30 minutes. The result was wonderful! This recipe was adapted from The New York Times, contributed by Sam Sifton.

Yield: Serves 8   Time: 1 hour

  • 2 cups all-purpose flour, plus more for dusting
  • 2 T baking powder
  • 1 scant T sugar
  • 1 tsp coarse salt
  • 5 T cold, unsalted butter, preferably European style
  • 1 cup whole milk
  1. Preheat oven to 425 degrees, preferably on convection.
  2. Pulse flour, baking powder, sugar and salt in the bowl of a food processor (or whisk to combine in a large bowl).
  3. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.)
  4. Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
  5. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat.
  6. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
  7. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches.
  8. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
  9. Place biscuits on a parchment-lined cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

For the Milk Gravy (recipe adapted from The Pioneer Woman):

  • 3 T fried chicken pan drippings
  • 2-3 T all-purpose flour
  • 1-2 cups milk (I used 1 percent)
  • coarse salt and freshly ground black pepper
  1. In a small skillet over medium-low heat, add pan drippings and flour. Whisk immediately. It should be smooth.
  2. Keep stirring until the mixture begins to brown, 2-3 minutes, scraping the bottom of the pan.
  3. Whisk in 1 cup of milk. Cook until desired thickness is achieved- adding more milk if desired.
  4. Season with salt and pepper.
  5. Cut biscuits in half and pour gravy over the top to serve.

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Classic Shrimp & Grits

This is a simple, classic, and perfect version of this fabulous southern dish. As a tradition in our house, we eat Shrimp and Grits over Easter weekend. It is absolutely delicious and can be served for any meal of the day. Great.

This recipe was adapted from Crook’s Corner of Chapel Hill, North Carolina, via Saveur. I used large shrimp and increased the amount of garlic and mushrooms. I also omitted the oil and used Sriracha instead of Tabasco. The shrimp tasted incredible after being sautéed in the bacon fat. Mmmmm. 🙂

Yield: Serves 4

  • 1 cup white or yellow stone-ground grits
  • 3⁄4 cup grated extra-sharp cheddar
  • 1⁄4 cup parmesan
  • 2 T unsalted butter, divided
  • coarse salt
  • 2 T olive or canola oil
  • 4 slices bacon, chopped
  • 1 lb. medium or large shrimp, peeled with tails intact
  • freshly ground black pepper
  • 8 button mushrooms, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1⁄2 cup chicken broth
  • 1 T fresh lemon juice, plus lemon wedges or slices
  • 1⁄2 tsp. hot sauce, such as Sriracha or Tabasco
  • 4 scallions, thinly sliced
  1. In a 2-qt. saucepan, bring 4 cups water to a boil over high heat. (I incorporated 1 cup of chicken stock.)
  2. Reduce heat to low and whisk in grits. Cook, whisking frequently, until grits are tender and creamy, 30–40 minutes. (Whisk in more water for thinner grits.)
  3. Whisk in cheddar, parmesan, and 1 tablespoon of butter and season with salt; cover and set aside.
  4. Heat a 12″ skillet over medium heat.
  5. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate; set aside. Reserve cooking fat in skillet.
  6. Season shrimp with salt and pepper.
  7. Over medium-high heat, add shrimp to skillet and cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a plate with a slotted spoon.
  8. Lower heat to medium; add mushrooms to skillet and cook, stirring occasionally, until tender, 5 minutes.
  9. Add garlic and cook until golden, 1 minute.
  10. Raise heat to high, add chicken broth, and scrape bottom of skillet with a wooden spoon. Cook until broth reduces by half, 2 to 3 minutes.
  11. Return shrimp to skillet along with the lemon juice, remaining butter, and hot sauce and cook, stirring frequently, until sauce thickens, about 1 minute.
  12. Divide grits between 4 bowls; top each with shrimp and its sauce.
  13. Garnish each bowl with bacon, scallions, and lemon wedges. Serve immediately.

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Fried Chicken Thighs & Cheesy Grits

My husband’s dream Valentine’s Day dinner has to involve fried chicken. ❤ Weeks earlier, I had seen this recipe in Bon Appetit and thought it would be perfect for our celebration… The problem was that I didn’t remember where I had seen my perfect recipe. :/ I had to search far and wide to finally track it down. Thankfully, that happened in time!

This recipe was adapted from Bon Appetit, contributed by Alison Roman. I used coarse yellow grits and added additional water and milk until the desired consistency was achieved. I also used a combination of baby kale, chard and spinach for the sautéed greens. My husband didn’t want hot pepper jelly (can you believe it?) so I didn’t add it to the greens while they were cooking. I added it to my plate at the end! (Tons of it!)

We ate this dish for dinner but it would be wonderful for any meal of the day- brunch too. 🙂 Absolutely Delicious!!

AND… I almost forgot… We had my homemade version of the best-selling Momofuku Milk Bar Crack Pie as our grand finale. What a meal. 🙂

Yield: Serves 4

For the Chicken:

  • 1½ cups buttermilk
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 pound skinless, boneless chicken thighs

For the Grits:

  • coarse salt
  • 1½ cups white or yellow grits (not instant)
  • 4 ounces cream cheese
  • 2 ounces finely grated Parmesan
  • freshly ground black pepper
  • milk, as needed, to achieve the desired consistency

For Frying And Assembly:

  • 2 cups all-purpose flour
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tsp kosher salt, plus more
  • 2 cups vegetable oil
  • 2 T unsalted butter or olive oil
  • 1 1/2 pounds baby kale, chard and spinach or 2 bunches kale, or Swiss chard, ribs and stems removed, leaves torn into 2-inch pieces
  • freshly ground black pepper
  • 1 T distilled white vinegar
  • 1 T hot pepper jelly, plus more for serving (I used Trader Joe’s)

Marinade the Chicken:

  1. Combine buttermilk, cayenne, garlic powder, salt, and paprika in a large bowl or large resealable plastic bag. Add chicken thighs, cover bowl or seal bag, and toss to coat. Chill at least 2 hours and up to 12 hours. (I did 12 hours.)

Make the Grits:

  1. Bring 4 cups salted water to a boil and gradually add grits, whisking constantly. Cook, whisking occasionally, until grits are very tender and creamy, 25–30 minutes. Add cream cheese and Parmesan; whisk until melted and incorporated; season with salt and pepper. Cover and keep warm until ready to serve. Add more water or milk to adjust the consistency as needed.

For Frying And Assembly:

  1. Whisk flour, cayenne, garlic powder, paprika, and 2 tsp. salt in a medium bowl.
  2. Remove chicken thighs from brine, letting excess drip off.
  3. Working in batches, dredge chicken in flour mixture, occasionally dipping your fingers in brine as you pack on flour to help create moistened, shaggy bits (the makings of a super-crisp crust); transfer to a rimmed baking sheet.
  4. Fit a large cast-iron skillet with thermometer and heat oil until thermometer registers 350°.
  5. Working in batches and returning oil to 350° between batches, fry chicken thighs, turning occasionally, until chicken is cooked through and coating is deep golden brown and crisp, 6–8 minutes. Transfer to a wire rack set inside a baking sheet and let sit while you cook the greens.
  6. Heat butter or olive oil in a large skillet over medium-high. Add greens in large handfuls, letting it cook down slightly before adding more and tossing to coat. Season with salt and pepper and cook, tossing occasionally, until wilted and bright green, about 2 minutes. Add vinegar and 1 Tbsp. pepper jelly and toss to coat, if desired.
  7. Divide grits evenly among bowls and top with greens, fried chicken, and more pepper jelly.

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Three Years Ago:

Ritzy Summer-Squash Casserole

They said it wasn’t pretty, but it sure tastes good. 🙂

Summer squash casserole is such a Southern food standard. I was first introduced to it while living in Savannah, Georgia. My friend made it by coarsely mashing boiled yellow squash and onions, mixing in mayonnaise and parmesan, and then baking it as a casserole with breadcrumbs on top. Simple and tasty!!

This version is a little bit more upscale- if one can use the word upscale to describe a squash casserole! 😉 It was really full-flavored and delicious. I substituted a breadcrumb-panko mixture for the homemade breadcrumbs- a mistake in retrospect. Next time I’ll take the extra time to top it with the fresh breadcrumbs. This recipe was adapted from The New York Times, contributed by Julia Reed. Great!

Yield: 8 to 10 servings

  • 2 pounds yellow summer squash (about 3 large)
  • 7 tablespoons butter
  • 1 large onion, chopped (I used 2 small Walla Walla onions from my CSA share)
  • 1 to 3 large cloves garlic, chopped, to taste
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • 1 jalapeño pepper, seeded and chopped (optional)
  • 4 slices plain white bread, toasted (or 3/4 cup breadcrumbs or panko)
  • 24 Ritz crackers, crumbed in food processor (I used Trader Joe’s Golden Round Crackers)
  • ½ pound sharp cheddar cheese, grated (I used extra-sharp)
  • 4 large eggs, beaten
  • ½ cup heavy whipping cream (I used light cream)
  • 1 teaspoon sugar
  • 1 teaspoon coarse salt
  • ¼ teaspoon cayenne pepper

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  1. Crumb the toast in a food processor, melt 1 tablespoon of butter and pulse together. Set aside.
  2. Crumb the crackers in the bowl of a food processor. Set aside.
  3. Mince the garlic in the bowl of a food processor. Then dice the onions in the same bowl. Remove and set aside.
  4. Heat the oven to 350 degrees. Butter a 2 1/2-quart baking dish, or spray with cooking spray.
  5. Cut the squash into 1/2-inch-thick slices. Cook in boiling, salted water until tender, about 7 to 10 minutes. Drain. Purée in a food processor.
  6. Melt remaining 6 tablespoons of the butter over medium heat. Add the onion, garlic and peppers and cook until just tender.
  7. Mix the squash purée, onions, peppers, garlic, cracker crumbs and cheese. Stir in the eggs, cream, sugar and seasonings. Blend well.
  8. Pour into the baking dish. Top with bread crumbs and bake until browned, about 40 minutes.

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