1. Preheat oven to 350*F. 2. Boil sliced squash in a large pot of salted water for 5-8 minutes, until just starting to soften. Pour into a colander and let drain. 3. While squash drains, add oil and melt butter in a medium saucepan set on medium-high. Add onion and saute until just starting to turn golden. Add garlic and saute 2 minutes more. 4. In a large bowl, gently fold together cooked squash, onion mixture, sour cream, cream cheese, Asiago, salt and pepper until well combined. Pour into a buttered casserole dish. 5. Top with Panko crumbs. 6. Bake in the center of the oven for 25-30 minutes. If the topping doesn’t brown or get crispy enough, feel free to turn on the broiler for a minute or two (but watch the casserole closely). Now! I do my Happy Food Dance. ---------------------------------------------------------------------------
Nutrition
Ingredients
