स्क्वैश कैसरोल

Heat the oven to 350°F (175°C) with a rack in the middle. Butter a 2-quart (2 L) baking dish. Slice the squash into 1/4-inch (6 mm) rounds and finely chop the onion.

Melt 3 tbsp (42 g) butter in a 12-inch skillet over medium heat. Add the squash and onion with a pinch of salt and cook, stirring occasionally, for 10-12 minutes until the squash is tender and translucent at the edges and most of the released liquid has cooked off.

Tip the mixture into a colander set over the sink and let it drain for about 5 minutes, pressing gently with the back of a spoon to squeeze out excess moisture. Do not skip this — squash is over 90 percent water, and this step keeps the casserole creamy rather than soupy.

In a large bowl, whisk the eggs with the sour cream, mayonnaise, salt, pepper, and garlic powder until smooth. Stir in 1 cup (115 g) of the shredded cheddar.

Fold the drained squash and onion into the custard base until evenly coated, then spread the mixture in the prepared baking dish in an even layer.

Toss the crushed crackers with the melted butter until evenly moistened. Scatter the remaining 1/2 cup (55 g) cheddar over the casserole, then top with the buttered cracker crumbs in an even layer.

Bake for 30-35 minutes, until the topping is deep golden brown, the edges are bubbling, and the center barely jiggles when you nudge the dish.

Let the casserole rest on a wire rack for 10 minutes so the custard finishes setting and scoops cleanly. Serve warm.