Make the beloved squash casserole in a larger formatand with an extra crispy topping.
The result is squash that roasts instead of steaming, which concentrates its flavor.
Ingredients
9smallyellow crookneck squash(about 2 3/4 lb.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell
Place squash in an even layer on paper towels; sprinkle lightly with 1/2 teaspoon of the salt.
Let stand 15 minutes; pat dry.
Stir together cheeses in a medium bowl.
Spray a large rimmed baking sheet with cooking spray.
Sprinkle 1 1/2 teaspoons of the salt mixture evenly in bottom of prepared baking sheet.
Repeat with remaining squash, onion, peppers, salt mixture, and cheese mixture.
Drizzle top evenly with 1 tablespoon of the oil.
Toss crackers with the remaining 2 tablespoons oil in a small bowl; sprinkle over vegetables.
Bake in preheated oven until vegetables are tender and crackers are golden brown, about 25 minutes.
