1- Melt 1 tablespoon of the butter in a large pan over medium heat, then add the diced onion and sauté for 7-8 minutes until it’s soft and translucent.

2- Add the sliced squash and cook for 10-12 minutes, stirring frequently to release moisture and prevent browning for that ideal texture.

3- Line a colander with a towel, add the cooked squash and onions, and drain for at least 5 minutes while pressing out extra moisture to keep the casserole from getting watery a crucial tip for a creamy result.

4- In a bowl, mix the drained squash mixture with garlic powder, salt, pepper, sour cream, the beaten egg, shredded cheddar cheese, and ¼ cup of the Parmesan cheese until everything is well combined.

5- Melt the remaining 3 tablespoons of butter and stir it together with the crushed crackers and the rest of the Parmesan cheese to create a tasty topping. For more Southern recipes that pair well with this one, check out our Red Velvet Cake recipe on the blog.

6- Transfer the squash mixture to a 1.5-quart baking dish and sprinkle the butter-cracker mixture evenly on top for that golden crunch.

7- Bake in the preheated oven for 25 minutes, or until the top is golden brown. Let it cool slightly before serving to lock in the flavors.