Church Street Squash

• 3 tablespoons unsalted butter
• 2 pounds yellow crookneck squash, cut into 1/2-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

1. Preheat the oven to 350F.
2. Melt 2 tablespoons butter in a large skillet.
3. Add the squash, and cook over medium-low heat until tender.
4. Transfer to a medium bowl, and mash lightly with a fork.
5. Melt the remaining tablespoon butter in the same skillet.
6. Add the onion, and saute until tender.
7. Add to the bowl with the squash.
8. Stir in the cheese, sour cream, salt, pepper, and egg.
9. Transfer to a 2-quart baking dish, and sprinkle evenly with the paprika.
10. Bake until golden and bubbling, 30 to 35 minutes.
11. Remove from the oven.
12. Serve hot.

unsalted butter, crookneck squash, onion, freshly grated cheddar cheese, sour cream, coarse salt, freshly ground pepper, egg, paprika

Taken from www.epicurious.com/recipes/food/views/church-street-squash-392716 (may not work)