Church street squash

This savory dish is named for one of the streets in historical Charleston, South Carolina. Crookneck squash is a summer squash that is available year-round in certain regions. You can substitute zucchini or even a winter squash, such as butternut or acorn, depending on what’s in season in your area.

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

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