Square Deluxe

Cut the yellow squash into 1-inch chunks, removing seeds with a spoon if necessary. Set aside.

Heat 3 tablespoons of unsalted butter in a large skillet over medium heat until foaming. Add the chopped onion and cook for 2-3 minutes until softened and fragrant.

Add the yellow squash chunks, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon paprika to the skillet. Cook uncovered for 12-15 minutes, stirring occasionally, until the squash is very tender and begins to break down.

Remove the squash mixture from heat and allow to cool slightly, then mash or blend until smooth or chunky as preferred. Transfer to a bowl and set aside.

Pat the chicken livers dry with paper towels and trim away any discolored portions or connective tissue. Roughly chop them into bite-sized pieces.

Heat 3 tablespoons of butter in a clean skillet over medium-high heat. Once foaming, add the chopped chicken livers and cook for 5-6 minutes, stirring frequently, until no longer pink in the center.

Stir in the Worcestershire sauce, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon celery seeds, and 1/8 teaspoon curry powder. Cook for 1 minute more until the seasonings are evenly distributed.

Remove the chicken liver mixture from heat and cool slightly. Finely chop or mash the livers until they reach a coarse paste consistency.

Combine the mashed squash mixture and liver paste in a large bowl. Fold together gently but thoroughly until well integrated.

Stir the lightly beaten egg into the combined mixture until fully incorporated and the mixture holds together.

Transfer the mixture to a greased 8x8-inch or 9x9-inch baking dish, pressing gently to create an even surface. Bake at 375°F for 8-10 minutes until the top is set and lightly golden.

Remove from the oven and allow to cool for 5 minutes before cutting into squares and serving warm.