ROASTED SQUASH CASSEROLE
MAKES 8 TO 10 SERVINGS
Roasting the squash first adds sweet, caramelized flavor to this classic side.
3½ pounds yellow squash, cut into 1½-inch chunks
1 cup coarsely chopped yellow onion
1 tablespoon canola oil
1½ teaspoons kosher salt, divided
½ teaspoon ground black pepper, divided
¼ cup unsalted butter
¼ cup all-purpose flour
1 cup chicken broth
1 cup whole milk
1 tablespoon chopped fresh thyme
½ teaspoon garlic powder
1¼ cups shredded sharp white Cheddar cheese, divided
¼ cup freshly grated Parmesan cheese
1¼ sleeves buttery round crackers
Garnish: chopped fresh chives
1. Preheat oven to 450°.
2. On a 17x12-inch rimmed baking sheet, toss together squash, onion, oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
3. Bake, gently turning with a spatula occasionally, until lightly browned, about 40 minutes. Remove from oven. Reduce oven temperature to 325°.
4. In a 12-inch cast-iron skillet, melt butter over medium heat. Whisk in flour; cook for 1 minute, stirring frequently. Whisk in broth, milk, thyme, garlic powder, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper. Bring to a simmer, whisking constantly. Cook, whisking constantly, until thickened, about 2 minutes. Remove from heat. Add ¾ cup Cheddar, stirring until cheese is melted. Gently stir in squash mixture; sprinkle with Parmesan. Top with crackers, overlapping slightly.
5. Bake until filling is bubbly, about 25 minutes. Sprinkle with remaining ½ cup Cheddar. Bake until cheese is melted, about 5 minutes more. Let stand for 15 minutes before serving. Garnish with chives, if desired.
CREAMED CORN
MAKES ABOUT 6 SERVINGS
The unbeatable flavor of this dish is even better the next day.
