Carol Ryan's Baked Squash

Ingredients

• Butter for greasing casserole, plus 3 tablespoons
• 1 ½ pounds, approximately, yellow summer squash (pattypan is a good choice)
• ½ cup sour cream
• ½ cup minced chives
• ⅓ cup onion, chopped fine
• 1 egg yolk, beaten lightly
• Salt and freshly ground pepper to taste
• 2 tablespoons bread crumbs
• 2 tablespoons freshly grated Parmesan cheese

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    146 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 4 grams protein; 59 milligrams cholesterol; 95 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Preheat oven to 350 degrees. Butter a casserole or souffle dish and set aside.
2. 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.
3. 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.
4. 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.
5. Put the dish in the middle of the oven and bake 25 minutes, or until top is browned and sizzling.