This is one of my favorite ways to “fancy up” squash.
1 pound yellow squash, sliced
½ cup chopped onion
1 cup chicken broth
1 cup water
½ teaspoon salt
¼ cup butter
⅓ cup sour cream
1 package 2-inch tart shells, unbaked
¼ cup shredded Cheddar cheese
¼ cup shredded Parmesan cheese
¼ cup cooked and crumbled bacon, optional
Paprika for sprinkling
Preheat the oven to 350 degrees. Place the sliced squash and onion in a medium saucepan over medium heat. Add the chicken broth, water, and salt. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain and mash. Add the butter and sour cream, stirring to mix.
Place the tart shells on a large cookie sheet. Spoon the mixture into the tart shells. In a small bowl mix the Cheddar cheese and Parmesan cheese together. Divide between the tarts. If using bacon, sprinkle over the cheese. Sprinkle with paprika. Bake for 30 minutes or until the squash is bubbly and the cheese is lightly browned.
Makes 8 servings.