I had squash casserole for the first time at my aunt’s house during Thanksgiving several years ago. It was really delicious. When I begged and pleaded for the recipe she sent me to Paula Deen. Of course! (You can find her recipe here.) Now, I’m no Paula but when I looked at it I decided to make a couple of changes. I mean, sour cream is good but CREAM CHEESE…..so much better! Here is my adapted version:
5-6 cups squash
1 medium onion, chopped
6 TBS butter, divided
2 TBS olive oil
2 cloves garlic, pressed
4 ounces cream cheese, softened
1 sleeve club crackers
Salt and Pepper to taste
Slice your squash and chop your onion. Place in a skillet.
Add 3 TBS of butter, olive oil and garlic then sprinkle with salt and pepper. Cook on medium heat until the squash and onions are soft. It took about 20 minutes.
While your veggies are simmering, crush up your crackers. (Now, I have a confession to make. I didn’t actually use club crackers. I used the Aldi store brand equivalent because that is what a frugal gal does. )
Wow! So delicious!