- 6 to 8 tender small squash, into cubes
- Salt and pepper, to taste
- 2 tablespoons [30 g] butter
- 1 cube broth concentrate, to taste
- 1 tablespoon [15 mL] grated onion
- 1 egg, well beaten
- 1 cup [250 mL] sour cream
- 1/2 cup [125 mL] breadcrumbs
- 1/2 cup [115 g] grated cheese
- Hint of paprika
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- Boil squash cubes until tender; drain.
- Preheat oven to 350°F [180°C].
- Mash, salt and pepper squash cubes; mix in butter, cube broth concentrate and grated onion.
- Mix in beaten egg and sour cream.
- Pour mixture into a 4-cup [1-L] casserole.
- Into a small bowl, mix together breadcrumbs, grated cheese and paprika.
- Sprinkle squash mixture with breadcrumbs mixture.
- Bake into preheated oven, for 30 minutes.
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