A Little Twist

Okay, the picture is not the greatest, but you have to try this. I took my two favorite squash recipes and combined them. I do not like eggs in my squash like so many casseroles call for, so I changed things up a bit.

Twisted Squash:

4-6 squash-washed and thinly sliced
1/2 onion, chopped
1/2 cup sour cream
1 cup crushed crackers plus more for topping
2 large Tbsp. pimento cheese
dash of salt, pepper, and garlic powder
1 stick butter melted

Preheat oven to 350 degrees. Boil the sliced squash with chopped onion and a dash of pepper until tender. Drain thoroughly. Combine squash and onion mixture in another bowl with sour cream, 1 cup of crackers, pimento cheese, salt, pepper, and garlic powder. Pour into lightly greased casserole dish. Top with crushed crackers. Pour melted butter over cracker mixture. Bake for 35 minutes.