Yellow Squash Pudding

3 tablespoons butter
1 large yellow onion, coarsely chopped
1 teaspoon crumbled dried leaf marjoram
½ teaspoon crumbled dried leaf thyme
¼ teaspoon freshly grated nutmeg
12 tender young yellow squash (about 2½ pounds), trimmed and coarsely chopped
¾ teaspoon salt
½ teaspoon black pepper
¾ cup soda cracker crumbs (not too fine) mixed with 2 tablespoons melted butter (topping)

Despite its time on the stove top and in the oven, this squash pudding requires very little attention.

Lightly butter a shallow 2-quart flameproof casserole and set aside.
Melt the butter in a large, heavy saucepan over moderately high heat. Add the onion, marjoram, thyme, and nutmeg; reduce the heat to moderate, and sauté for about 10 minutes, stirring now and then, until the onion is lightly browned.
Mix in the squash, salt, and pepper, then cover and cook for 40 to 45 minutes until the squash is very soft, stirring now and then. Toward the end of cooking, preheat the oven to 350° F. Note: If the squash threatens to boil dry—not likely if you keep the heat at moderate or moderately low— add about ¼ cup water.
Scoop the squash mixture into the prepared casserole, spreading to the edge, and bake uncovered on the middle oven shelf for 30 minutes. Stir well, scatter the topping evenly over all, then bake 30 minutes longer or until the topping is touched with brown. Note: If the topping is not brown enough to suit you, slide the casserole into the broiler, setting about 5 inches from the heat, and broil 1 to 2 minutes.
Serve hot with fried chicken or roast pork, turkey, or chicken. Delicious, too, with baked ham.