Carol Ryan's Baked Squash

Preparation

1. Step 1

   Preheat oven to 350 degrees. Butter a casserole or souffle dish and set aside.

2. 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.

3. 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.

4. 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.

5. Step 5

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