- 6 cups large diced squash
- vegetable oil
- 1 large onion, chopped
- 4 Tbsp. butter
- 1/2 cup sour cream
- 1 Tbsp. House seasoning (listed below)
- 1 cup grated cheddar cheese
- 1 cup crushed butter crackers
Preheat oven to 350 degrees F. In a large skillet, saute squash in vegetable oil over medium heat for 15-20 minutes. Line colander with a clean towel. Place cooked squash in lined colander. Squeeze out moisture. Set aside.
In medium skillet, cook onion for 5 minutes. Remove and mix all together except for crackers. Pour mixture into buttered dish and top with crushed crackers. Bake 25-30 minutes.
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix together and store air tight container for up to 6 months.
Source: Paula Deen on Food Network
By Michele from Western KY
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