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Categories: Vegetables, Vegetarian

Double-baked squash with crunchy onion topping

Double-baked squash with crunchy onion topping
Los Angeles Times

Winter squash is the star of the produce bin at this time of year. It's colorful and wonderfully versatile in an array of recipes. Chefs use squash all kinds of ways--in ravioli, risottos, mousses, bisques and puddings. Squash also has ... Read more

Total time: 1 hour | Active work time: 25 minutes | Serves 6
  • 3 cups pureed squash
  • 1/4 cup light sour cream
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1/3 cup finely minced onion
  • 1 teaspoon minced garlic
  • 3/4 teaspoon salt
  • Freshly ground pepper
  • Butter, for greasing
  • 1 cup fresh bread crumbs
  • 1 tablespoon butter, melted

Step 1Put squash, sour cream, cheese, egg, 3 tablespoons onion (reserve rest for topping), garlic, 1/2 teaspoon salt and pepper to taste in bowl of food processor and mix until smooth, 10 seconds. Transfer to greased 5-cup shallow baking dish. Smooth top.

Step 2Toss together bread crumbs, butter, reserved onion and remaining salt. Adjust seasonings. Spread evenly over squash. (Can be made 1 day ahead and refrigerated. Let come to room temperature before baking.)

Step 3Bake at 350 degrees, uncovered, until edges are just beginning to brown and crumbs are golden, about 40 minutes. Serve hot.

Each serving:
98 calories; 450 mg sodium; 44 mg cholesterol; 5 grams fat; 10 grams carbohydrates; 5 grams protein; 0.62 gram fiber.
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