- 2 pounds yellow squash, sliced ¼ inch thick
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ½ cup sour cream
- 1 large egg, beaten
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese, divided
- ¾ cup butter crackers, finely crushed
- Salt and pepper, to taste
Add 1 tablespoon olive oil and 1 tablespoon butter to a large pot or Dutch oven. Melt over medium heat; once melted, add squash with a pinch of salt and pepper. Sauté for 8-10 minutes. Cover and continue cooking for 10-15 minutes, or until squash is fork tender. Remove pot from heat to allow squash to cool slightly before mashing.
Preheat oven to 350°F. Coat an 8×8-inch baking dish with cooking spray. Set aside.
Use a potato masher to mash squash. Add garlic powder, sour cream, butter, cheddar cheese, beaten egg, and ¼ cup Parmesan cheese. Continue to mash until all ingredients are well blended.
Pour squash mixture into prepared baking dish. Cover with cracker crumbs and ¼ cup Parmesan cheese. Drizzle over 2 tablespoons of melted butter. Bake covered for 35 minutes, then remove cover and finish baking 5-7 minutes, or until top is golden brow
Source : allrecipes.com