Pimento Cheese Squash Casserole

If serving immediately, preheat oven to 450ºF and a medium ovenproof skillet to medium heat with a drizzle of olive oil. Add the squash, onion, and dry spices to the skillet. Stir every few minutes, cooking the squash and onion together for 30–40 minutes total until wilted and most of the water has evaporated.

Turn the heat off the skillet and add the roasted red pepper, Worcestershire sauce, hot sauce, cheese, mayo, and sour cream. Stir to combine and taste; add more salt, pepper, and hot sauce to your preference. Sprinkle the crushed crackers all over the casserole.

Transfer the skillet to the oven and bake for 15 minutes or until the casserole is golden brown and bubbly throughout. Let cool slightly before serving. Enjoy!

Note: For make-ahead, store the casserole fully made (stop right before the final baking step) covered in the fridge for up to three days. Reheat at 400ºF for 30 minutes in the oven or until hot and bubbly.