Wash and trim ends of squash. Cut into slices. Boil sliced summer squash until tender (about 20 minutes). Drain and add butter, cheddar cheese, sour cream, onion, Parmesan cheese, and wine. Mix completely. Pour into lightly buttered casserole baking dish. Top with bread crumbs. Bake at 350 degrees F for 30 minutes.
Source: Cooks.com published from their magazine years ago.
By Keeper from NC
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I like this because you can use most any type of squash in this recipe. Very good!
This is one of those dishes that lets you know that the seasons have changed, finally. Winter squash, which includes pumpkin, acorn, Hubbard, turban, butternut, and so many more, are all so very good in their own right, but this is so good.
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Boil zucchini slices in small amount of water for 6 minutes; drain. While squash is cooking, brown ground meat; drain off fat.
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Cook summer squash until tender; mash to make 3-4 cups. Add salt and pepper to taste. Cook onion and jalapeno pepper and blend in blender. Combine squash, onion, and pepper.
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