(4 to 6 servings)
1 cup finely chopped onions
2 Tbsp butter
2 pounds yellow summer squash
1 tsp salt
1/2 cup sour cream
Freshly ground pepper to taste
1/2 cup soft fresh breadcrumbs
2 Tbsp melted butter
Preheat oven to 350 F.
Cook onions in butter until golden, stirring almost constantly.
Scrub and trim squash and cut them into cubes. Cook squash in 1 inch of boiling water containing the salt for 5 to 10 minutes, or until tender. Put squash through a food mill or ricer.
Combine the puréed squash, onions and sour cream and season mixture with additional salt and pepper to taste. Spoon it into a casserole and top with crumbs. Dribble the butter over it.
Bake for 10 to 15 minutes, or until casserole starts to bubble. Place it briefly under the broiler until crumbs are brown.
Enjoy!