A fresh take on an old favorite.
The result is a casserole with a rich, concentrated flavor instead of a dish thats soupy and forgettable.
Ingredients
3Tbsp.
Credit:Photographer: James Ransom, Prop Stylist: Christine Keely, Food Stylist: Ruth Blackburn
unsalted butter, divided, plus more for greasing baking dish
4lb.
chopped fresh thyme
1 1/2tsp.
hot sauce
Directions
Preheat oven to 350F.
Lightly grease a 3-quart oval baking dish with butter; set aside.
Melt 2 tablespoons of the butter in a large Dutch oven over medium-high.
Add mixed squash; stir to coat in butter.
Cover and cook, stirring occasionally, until squash is tender-crisp, 8 to 10 minutes.
Transfer squash to a colander set over a bowl, and let stand 10 minutes.
Gently press out excess water.
Spread 1 1/4 cups of the sour cream mixture evenly across bottom of prepared baking dish.
Spread remaining 1 cup sour cream mixture over squash, allowing sour cream mixture to settle between squash slices.
Microwave remaining 1 tablespoon butter in a medium size microwavable bowl on HIGH until melted, about 30 seconds.
Add crackers and hot sauce to melted butter, and stir to combine.
Sprinkle cracker mixture over casserole.
Let cool 10 minutes, and serve.
