Southern Squash Casserole

• kosher salt
• 3 pounds summer squash
• 6 tablespoons unsalted butter, melted and divided
• 1 1/2 cups diced onions
• 1/2 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 to 2 teaspoons sugar (optional)
• 1/2 cup cracker crumbs

1. Bring a large pot of water to boil and add 1 tablespoon kosher salt per quart. Chop squash into 1-inch pieces and boil until tender, but not mushy, about 5 to 7 minutes.
2. Melt 4 tablespoons butter in a pan and sautee onions until soft, 5 to 7 minutes. Set aside to cool.
3. Drain squash well and rinse under cold water. Set on a dish towel to dry. Preheat oven to 450u0b0 F and butter a 9- by 11-inch baking dish.
4. Whisk together milk, eggs, and 1 teaspoon salt. Add 1 to 2 teaspoons sugar if you are using poor quality (or out of season) squash.
5. Layer squash and buttered onions in a baking dish and pour milk mixture over it. Top with cracker crumbs (I am partial to cheese crackers, but Ritz crackers are the traditional choice), and drizzle remaining 2 tablespoons butter over top.
6. Bake for 20 minutes, or until custard is set. Let cool about 10 minutes before serving.

kosher salt, summer, unsalted butter, onions, milk, eggs, sugar, cracker crumbs

Taken from food52.com/recipes/38033-southern-squash-casserole (may not work)