Ain't nothin' like good ol' Southern squash puddin' (excuse my spellin') to put a smile on a Southern boy's face. Squash Pudding (or casserole, if you will) is an old favorite in Atlanta, where it was a popular side dish in many of the city's "Dixieland" themed restaurants in the early to mid-20th century, most notably Aunt Fanny's Cabin. My take on sauteing the squash in place of boiling it, as most recipes call for, makes a big difference in helping to create a richer, bolder, flavor, and sturdier casserole. Enjoy, y'all.
Preheat oven to 350°F.
In a large skillet, saute the onion until translucent, about 8-10 minutes. Remove from skillet and set aside. Heat 1-2 tablespoon oil in skillet and add squash. Saute over a medium-high flame for 10-12 minutes, or until tender and lightly browned. Transfer squash to a large bowl. Add the onions and remaining ingredients and mix together to incorporate. Pour into a 9x13 baking dish and lightly sprinkle smoked paprika on top. Bake for 1 hour, or until the top is firm and lightly browned on the edges.