Roasting the squash first adds sweet caramelized flavor to this classic side.
Roasted Squash Casserole
Yields: 8 to 10 servings
- 3½ pounds yellow squash, cut into 1½-inch chunks
- 1 cup coarsely chopped yellow onion
- 1 tablespoon canola oil
- 1½ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper, divided
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 1 tablespoon chopped fresh thyme
- ½ teaspoon garlic powder
- 1¼ cups shredded sharp white Cheddar cheese, divided
- ¼ cup freshly grated Parmesan cheese
- 1¼ sleeves buttery round crackers
- Garnish: chopped fresh chives
- 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.