Summer Squash Casserole

Preheat oven to 375 degrees.

In a large pot of salted water, boil squash until tender, approximately 8 – 1o minutes. Drain squash in a colander, then lay out on paper towels to soak up excess water.

Meanwhile, sweat onions in butter or olive oil until tender. Add garlic and saute for an additional minute.

Combine squash, onions, garlic, 2 tablespoons softened butter, sour cream, and cheddar. Season generously with salt and pepper, to taste. Pour into a gratin or baking dish.

Melt remaining 4 tablespoons of butter and combine with Ritz crackers. Sprinkle over squash mixture. Bake uncovered for 30 – 35 minutes, or until golden brown.