Pork Rind-Topped Squash Casserole
Yields: 6-8 servings
  • 4 tablespoons unsalted butter, divided
  • 10 cups (¼-inch-thick) sliced yellow squash (about 2¾ pounds)
  • 2 cups finely chopped red onion
  • 4 cloves garlic, minced
  • 1¾ cups shredded extra-sharp Cheddar cheese, divided
  • ¾ cup grated Pecorino Romano cheese
  • ¾ cup sour cream
  • ¼ cup chopped fresh chives
  • 1¼ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon smoked paprika
  • 2 cups roughly crushed pork rinds
  • Garnish: chopped fresh chives
  1. Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray.
  2. In a deep 12-inch skillet, heat 2 tablespoons butter over medium-high heat. Add squash (pan will be quite full); cover and cook, stirring occasionally, until squash is just tender, 12 to 20 minutes. Uncover and cook until most of liquid has evaporated, about 5 minutes more. Transfer squash to a colander set over a large bowl; let drain for 5 minutes. Discard any liquid.
  3. Add remaining 2 tablespoons butter to skillet. Add onion and garlic; cook, stirring frequently, until softened, 3 to 4 minutes.
  4. In a large bowl, stir together ¾ cup Cheddar, Pecorino, sour cream, chives, salt, pepper, and paprika. Stir in squash and onion mixture. Transfer squash mixture to prepared dish; sprinkle with remaining 1 cup Cheddar.
  5. Bake until cheese is melted and casserole is bubbly, about 20 minutes. Top with pork rinds. Garnish with chives, if desired.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/pork-rind-topped-squash-casserole/