Three-Squash Casserole
Posted in Recipes | July 5, 2008 – 6:51 pm8 cups squash (I like to combine yellow, zucchini and butternut. Use all yellow if that’s what is available. Peel and dice the butternut into ½ inch cubes. Slice the squash)
Vegetable oil
1 large onion, chopped
4 tablespoons butter
3/4 cup sour cream
1 tsp salt
1 tsp fresh ground black pepper
2 tsp garlic powder
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)
Preheat oven to 350 degrees F.
Saute the squash in vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.
In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs.
Bake for 25 to 30 minutes.
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