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Double-baked squash with crunchy onion topping

Time Total time: 1 hour Active work time: 25 minutes
Yields Serves 6
Double-baked squash with crunchy onion topping
1

Put 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.

2

Toss 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.)

3

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


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