ROASTED SQUASH CASSEROLE
MAKES 8 TO 10 SERVINGS
Roasting the squash first adds sweet, caramelized flavor to this classic side.
3œ pounds yellow squash, cut into 1œ-inch chunks1 cup coarsely chopped yellow onion1 tablespoon canola oil1œ teaspoons kosher salt, dividedœ teaspoon ground black pepper, dividedŒ cup unsalted butterŒ cup all-purpose flour1 cup chicken broth1 cup whole milk1 tablespoon chopped fresh thymeœ teaspoon garlic powder1Œ cups shredded sharp white Cheddar cheese, dividedŒ cup freshly grated Parmesan cheese1Œ sleeves buttery round crackersGarnish: chopped fresh chives
1. Preheat oven to 450°.
2. On a 17x12-inch rimmed baking sheet, toss together squash, onion, oil, Ÿ teaspoon salt, and Œ teaspoon pepper.
3. Bake, gently turning with a spatula occasionally, until lightly browned, about 40 minutes. Remove from oven. Reduce oven temperature to 325°.
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