During my childhood (in southwest Louisiana), my mom and grandmother cooked a lot of squash. Squash casserole, boiled squash, stuffed squash, lightly fried squash....White-skinned scalloped squash were prevalent in the summers, and Nanny and Mom sliced them into rounds, dipped them in an egg-milk mixture before dredging them in generously salted and peppered flour, and then frying them quickly in hot canola oil. The batter was so light, barely clinging to the delicate squash. Parmesan grated over the top was the finishing touch,