Double-baked squash with crunchy onion topping
Winter squash is the star of the produce bin at this time of year. It’s colorful and wonderfully versatile in an array of recipes. Chefs use squash all kinds of ways--in ravioli, risottos, mousses, bisques and puddings.
Squash also has nutritional heft. With a healthful dose of fiber, vitamin A, traces of vitamin C and potassium, it’s prominent on the anti-cancer food list. And half a cup of pureed butternut squash has only 40 calories.
Most squashes are interchangeable in recipes, with the exception of spaghetti squash and acorn squash. Spaghetti squash has thin strands like pasta; acorn is best baked and eaten from the shell rather than pureed.
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.
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.)
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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