Church Street Squash
Source of Recipe
Recipe Source:Martha Stewart Living, Nov 2002, pg 255
Recipe Introduction
Serving Size :8
This savory dish is named for one of the streets in historical Charleston, South Carolina.
Crookneck squash is a summer squash that is available year-round in certain regions.
You can substitute zucchini or a winter squash, such as butternut or acorn, depending on what's in season in your area.
List of Ingredients
3 tablespoons unsalted butter
2 pounds yellow crookneck squash -- cut into half-inch pieces
1 large onion -- finely chopped
3/4 cup freshly grated cheddar cheese -- (3 ounces)
1 cup sour cream
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 large egg -- lightly beaten
1/2 teaspoon paprika
Recipe
Preheat oven to 350F.
Melt 2 tablespoons butter in a large skillet.
Add the squash and cook over medium-low heat until tender.
Transfer to a medium bowl and mash lightly with a fork.
Add onions, cheddar cheese, sour cream, salt, pepper, beaten egg and paprika to squash; fold lightly together.
Pour into 9x11-inch glass baking dish buttered with the last tablespoon of butter.
Bake until solid, with no seeping moisture (30 to 45 minutes depending on your oven).
Let sit at least 5 minutes before serving.
8 - 10 servings.
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