Carol Ryan's Baked Squash
Updated Oct. 12, 2023
- Total Time
- 45 minutes
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
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Ingredients
- Butter for greasing casserole, plus 3 tablespoons
- 1½pounds, approximately, yellow summer squash (pattypan is a good choice)
- ½cup sour cream
- ½cup minced chives
- ⅓cup onion, chopped fine
- 1egg yolk, beaten lightly
- Salt and freshly ground pepper to taste
- 2tablespoons bread crumbs
- 2tablespoons freshly grated Parmesan cheese
Nutritional analysis per serving (8 servings)
106 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 3 grams protein; 280 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter a casserole or souffle dish and set aside.
- Step 2
Trim and slice the squash in rounds about ¾ 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.
- Step 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.
- Step 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.
- Step 5
Put the dish in the middle of the oven and bake 25 minutes, or until top is browned and sizzling.
Private Notes