The Best Buttery Squash Casserole Recipe with Ritz Topping

Instructions:

1. Preheat oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper. Spread on a large roasting tray in a single layer.
2. Roast for 25–30 minutes, stirring halfway, until tender and slightly caramelized. Remove and set aside to cool slightly. Reduce oven temperature to 375°F (190°C).
3. Lightly mash the roasted squash; aim for texture with some chunks remaining, not a smooth purée.
4. In a large saucepan, melt the 4 tbsp of butter over medium heat. Sauté the minced onion until soft and translucent (about 5 minutes).
5. Whisk in the flour and cook for 1 minute to form a roux.
6. Slowly whisk in the warm milk, whisking constantly until the sauce thickens enough to coat the back of a spoon (Béchamel).
7. Remove from heat. Whisk in the Dijon, nutmeg, salt, pepper, and the grated Cheddar cheese until the sauce is smooth.
8. Gently fold the mashed squash into the cheese sauce. Taste and adjust seasoning as needed. Pour the mixture evenly into a prepared 9x13 inch baking dish.
9. In a small bowl, mix the crushed crackers with the 4 tbsp of melted butter and the Parmesan cheese. Scatter this topping evenly over the squash mixture.
10. Bake at 375°F (190°C) for 25–30 minutes, until the casserole is bubbling and the topping is golden brown and crisp.
11. Let the casserole rest for 10–15 minutes before slicing and serving to allow it to set.