By Paula DeenJUMP TO RECIPE
- 6 to 8 cups raw squash
- 1 cup water or 3 tablespoons butter
- 1 teaspoon Paula Deen's House Seasoning
- 1/2 cup sour cream
- 1 cup crushed buttery crackers
- 4 tablespoons butter
- 1 large chopped onion
- 1 cup grated cheddar cheese
Preheat oven to 350 °F.
Using a heated stewing pot, add 6 cups of raw sliced squash and water, and stir and let stew for 5-10 minutes OR sauté the raw sliced squash in 2-3 tablespoons of butter until cooked.
Then pour the cooked squash into a colander, covered in a clean rag or cheesecloth, and allow the water and juices to drain by mashing with a spoon.
In separate medium size skillet, sauté the sliced onion in butter for 5 minutes.
Remove from pan and, using a large bowl, add squash, onions, sour cream, Paula Deen’s House Seasoning and sharp cheddar cheese. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
Cook’s Note: The original recipe called for the squash to be stewed in water; however, Paula now prefers to sauté the squash in butter, as squash naturally contains a lot of water on it’s own.