Carol Ryan's Baked Squash

1. 1

   Preheat oven to 350 degrees.

2. 2

   Butter a casserole or souffle dish and set aside.

3. 3

   Trim and slice the squash in rounds about 3/4 inch thick.

4. 4

   Bring about an inch of water to a boil in a medium-size saucepan over medium-high heat.

5. 5

   Add the squash slices, cover the pan and steam just until tender, 7 to 10 minutes.

6. 6

   Drain the squash, reserving the liquid for another use, like making a broth.

7. 7

   Heat the 3 tablespoons of butter in a saucepan.

8. 8

   Add the sour cream and stir to mix well.

9. 9

   Fold chives and onion into sour-cream mixture.

10. 10

    Add egg yolk and stir to incorporate thoroughly.

11. 11

    Taste, and add salt and pepper.

12. 12

    Arrange squash slices in an overlapping layer in the casserole.

13. 13

    Pour sour-cream mixture over the squash so that each slice has some sour cream on it.

14. 14

    Sprinkle bread crumbs and Parmesan cheese over slices.

15. 15

    Put the dish in the middle of the oven and bake 25 minutes, or until top is browned and sizzling.

* Per serving · 4 servings · Values may vary.

No additional tips available.