Beene Family Squash Casserole

Beene Family Squash Casserole

After many years of making my grandmother Mimi's squash casserole, my mom has now fully claimed the recipe as her own.  Recently, I have taken to making the family squash casserole myself though I would never be bold enough to cook it for my mother since it could never live up to her version.  And though my mom would surely think it sacrilege since butter is her favorite ingredient, it is possible to make a vegan version of this squash casserole by using a vegan butter substitute.  I did still use Ritz crackers for the topping but I'm sure there is a healthier cracker similar to Ritz you could also use.

Beene Family Squash Casserole
Serves 4

Ingredients:
2 lbs yellow squash, chopped into half moons
1 yellow onion, finely diced
2 cloves garlic, minced
4 tbsp vegan butter
1 tsp salt
1 tsp freshly ground black pepper
1/4 cup finely chopped fresh basil for topping at the table
1/2 sleeve Ritz crackers, crumbed

Directions:
Preheat the over to 350.  Steam the squash on the stove top in batches until fork tender.  Once all the squash has been steamed, move it to a large mixing bowl and mash gently with a potato masher or the back of a wooden spoon.  Add the diced onion and minced garlic, salt & pepper and stir to combine.  Move the mixture to a large, shallow greased baking dish and dot with 3 tbsp butter making sure to distribute throughout.  Cover with aluminum foil and bake in the oven for 20 minutes.  Remove foil and sprinkle the Ritz crackers over top, dotting the topping with the remaining 1 tbsp butter.  Bake uncovered another 20 minutes or until brown and bubbly.  Let cool for 5 to 10 minutes and serve  family style, offering the fresh basil as a topping at the table.