1¼ cups shredded sharp white Cheddar cheese, divided
¼ cup freshly grated Parmesan cheese
1¼ sleeves buttery round crackers
Garnish: chopped fresh chives
Instructions
Preheat oven to 450°.
On a 17x12-inch rimmed baking sheet, toss together squash, onion, oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
Bake, gently turning with a spatula occasionally, until lightly browned, about 40 minutes. Remove from oven. Reduce oven to 325°.
In a 12-inch cast-iron skillet, melt butter over medium heat. Whisk in flour; cook for 1 minute, stirring frequently. Whisk in broth, milk, thyme, garlic powder, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper. Bring to a simmer, whisking constantly. Cook, whisking constantly, until thickened, about 2 minutes. Remove from heat. Add ¾ cup Cheddar, stirring until cheese is melted. Gently stir in squash mixture; sprinkle with Parmesan. Top with crackers, overlapping slightly.
Bake until filling is bubbly, about 25 minutes. Sprinkle with remaining ½ cup Cheddar. Bake until cheese is melted, about 5 minutes more. Let stand for 15 minutes before serving. Garnish with chives, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/roasted-squash-casserole/