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.
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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