- Yield 6 servings
A tasty use of fresh squash from your garden.
- 3 cups summer squash, scrubbed and diced
- 1/4 cup sour cream
- 1 tablespoon butter
- 1 tablespoon sharp cheese, grated
- 1/2 teaspoon salt
- 1/8 teaspoon paprika
- -- egg yolk, beaten
- 1 tablespoon chives, chopped
- -- bread crumbs
- Preheat oven to 375F. Simmer squash in small amount of water until squash is tender. Drain. In saucepan, place next five ingredients. Stir over low heat until cheese melts. Remove from heat and add egg yolk and chives. Add squash and place mixture in 1-quart baking dish. Top with bread crumbs. Heat for 15 minutes or until heated thoroughly.
Hint: Squash stored in a cool dry place (60F) may be held several months.
Recipe reprinted with permission from the Junior League of Hampton Roads Virginia Hospitality (Junior League of Hampton Roads, Inc., Newport News, Virginia, 1975).