Total Time
Prep 20 mins
Cook 35 mins

HARVEST TIME! A great alternative to mac & cheese. We made this several times last season when our garden was producing squash, squash & more squash. This recipe is from one of my very favorite cookbooks, "Necessities & Temptations" by the Junior League of Austin, TX.

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Boil squash and onion in small amount of salted water until tender.
  3. Drain.
  4. While squash in cooking, prepare topping:.
  5. Melt 1/2 C.
  6. butter in skillet.
  7. Saute crushed crackers in butter until crisp and brown, Set aside.
  8. Make a white sauce using 1/4 C.
  9. butter, cornstarch, and half& half.
  10. Add cheese.
  11. Stir until melted and sauce is smooth.
  12. Arrange squash in 9 X 13 inch glass baking dish.
  13. Pour sauce over squash.
  14. Top with cracker topping.
  15. Bake 25 minutes or until hot& bubbly.
Most Helpful

Delicious!!! I use frozen squash and add cooked, crumbled bacon to the ritz cracker topping. It was a big hit with the entire family when I made it for both Thanksgiving and Christmas dinners.

Riverwalker December 26, 2010

So good I made it twice in one week! We are big fans of Mac and Cheese so this was a winner with the whole fam. and our guests!

Wildblu3 May 28, 2008