Last summer, I had a ridiculous yield of squash. There was so much that I started running out of ideas of how to prepare it and getting tired of sautéed vegetables every night. This recipe starts off sautéeing the squash, then baking it topped with a mixture of Saltine crackers and ricotta cheese. I prefer the simple saltiness from the crackers and cheese with the squash and onions, but if you want more flavor, season the cracker mixture with herbs or garnish after baking. You can also mix squash or stick to just one type. The recipe adds more texture to just sautéed squash and is more filling as a easy weeknight side dish

Cheesy Baked Squash 
Serves 6-8

Ingredients
4 tablespoons unsalted butter
1 tablespoon olive oil
2 pounds squash (zucchini, pattypan, zephyr, or crookneck), diced or sliced
1 medium yellow onion, finely chopped
Salt and ground black pepper, to taste
1½ cups Saltine crackers, finely crushed
1 cup ricotta cheese
2 eggs, beaten

Directions 

1. Preheat the oven to 350°F. 
2. In a 12-inch cast iron skillet, heat oil and 2 tablespoons of butter over medium-high heat. Add squash and onion, season with salt and pepper, and cook, stirring occasionally until vegetables are softened and slightly golden brown, about 10 minutes. Remove pan from heat and let cool slightly.
3. In a medium bowl, mix together crackers and ricotta; season generously with salt and pepper. Stir half of the cracker mixture into the vegetables, then stir in eggs. 
4. Evenly spread the remaining cracker mixture on top. Melt remaining butter and drizzle over the top. Bake until lightly browned and crisp on top, about 25 minutes. Remove from the oven and let cool for about 5 minutes before serving. Garnish with fresh herbs if desired. 

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