Recipe by: Tigray

"This recipe was created to use up a large amount of squash we were given. We modified an existing recipe, swapping almonds for crackers and whole cream for milk. It satisfies my husband's diet and tastes great!"

1 tablespoon olive oil

1 teaspoon butter

1 small onion, chopped

2 cloves garlic, minced

4 cups peeled and cubed yellow squash

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/3 cup finely chopped raw almonds

1 cup shredded Colby-Monterey Jack cheese, divided

1/2 cup heavy whipping cream

2 eggs

1/3 cup coarsely chopped roasted, salted almonds

Preheat oven to 400 degrees F (200 degrees C).

Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl.

Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.

Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 228 calories; 19.6 g fat; 6.7 g carbohydrates; 8.6 g protein; 85 mg cholesterol; 419 mg sodium. Full nutrition