Squash Casserole

1. Preheat and Prepare Baking Dish

Preheat your oven to 350 degrees and prepare a 2 1/2-quart baking dish by buttering it lightly.

2. Cook Squash

Slice the yellow summer squash and cook in a pot over medium heat until tender, about 10 minutes.

3. Prepare Onion and Pepper Mixture

In a skillet, melt 6 tablespoons of unsalted butter and cook the chopped large onion, garlic, and both red and green bell peppers until just tender. Optionally add the chopped jalapeño.

4. Prepare Breadcrumbs

Toast 4 slices of plain white bread, break them into a food processor, pulse them into crumbs, and mix with the remaining tablespoon of melted butter.

5. Puree Squash

Puree the tender squash in a food processor until smooth.

6. Combine Casserole Ingredients

Fold together the squash puree, the onion and pepper mixture, crushed Ritz crackers, sharp Cheddar cheese, beaten eggs, heavy cream, granulated sugar, kosher salt, and ground cayenne in a mixing bowl.

7. Assemble and Bake

Pour the mixture into the prepared baking dish, sprinkle with the buttered breadcrumbs, and bake for about 40 minutes until the top is browned and the edges are bubbling.