CAROL RYAN'S BAKED SQUASH
Provided by Nancy Harmon Jenkins
Categories side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a casserole or souffle dish and set aside.
- Trim and slice the squash in rounds about 3/4 inch thick. Bring about an inch of water to a boil in a medium-size saucepan over medium-high heat. Add the squash slices, cover the pan and steam just until tender, 7 to 10 minutes. Drain the squash, reserving the liquid for another use, like making a broth.
- Heat the 3 tablespoons of butter in a saucepan. Add the sour cream and stir to mix well. Fold chives and onion into sour-cream mixture. Add egg yolk and stir to incorporate thoroughly. Taste, and add salt and pepper.
- Arrange squash slices in an overlapping layer in the casserole. Pour sour-cream mixture over the squash so that each slice has some sour cream on it. Sprinkle bread crumbs and Parmesan cheese over slices.
- Put the dish in the middle of the oven and bake 25 minutes, or until top is browned and sizzling.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 283 milligrams, Sugar 3 grams, TransFat 0 grams
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