• Preheat oven to 350F.
• In a large saucepan or Dutch oven (you will need a lot of space so make sure it’s large enough to hold all of your squash!) melt 2 Tablespoons of butter over medium heat.
• Add sliced squash and diced onion and cook, stirring frequently, until squash is just softened.
• Remove from heat and drain through a colander; drain as much excess water as possible. Let squash continue to drain while you prepare your filling.
• In a large bowl, stir together sour cream, eggs, cheeses, garlic powder, and salt and pepper until well-combined.
• Add drained squash/onion mixture and stir well.
• Evenly pour ingredients into an 11x7” baking dish and prepare your topping.

Topping

• In a medium-sized bowl, combine crushed Ritz crackers and melted butter. Stir until well-combined.
• Sprinkle cracker crumbs evenly over squash mixture in casserole dish.
• Transfer to 350F oven and bake 25-30 minutes.
• Serve warm. Enjoy!