![Sheet Pan Squash Casserole baked and ready to serve](https://cdn.statically.io/img/www.southernliving.com/thmb/Nj9ZC-MiERss4_dMMSyKd3SKLSQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/27794_LU_sheetpsqashCass_158-1-7643e514cb2f447a8c364303fabcad46.jpg)
Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell
Squash casserole is one of my favorite Southern sides, but it can be a little hot and heavy for summertime. This sheet pan squash casserole is my take on the rich and bubbly classic squash casserole recipe that’s a little lighter and less soupy than the original.
My favorite part of squash casserole is the crunchy top, so I skipped the soupy filling and baked it in a sheet pan to maximize the surface area. The result is squash that roasts instead of steaming, which concentrates its flavor. Topped with saltine crackers and filled with some sweet peppers, it’s a tasty new riff on the classic that you might like even better.
Ingredients
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9 small yellow crookneck squash (about 2 3/4 lb.), cut into 1/4-inch-thick slices
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2 1/2 tsp. kosher salt, divided
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1 tsp. black pepper
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3/4 tsp. smoked paprika
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1/2 tsp. garlic powder
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1/4 tsp. cayenne pepper
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3 oz. sharp white Cheddar cheese, shredded (about 3/4 cup)
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2 oz. Parmesan cheese, finely shredded (about 3/4 cup)
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1 small red onion, thinly sliced
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4 red sweet mini peppers, thinly sliced crosswise into rings
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3 Tbsp. olive oil, divided
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1 cup crushed saltine crackers (about 16 crackers)
Directions
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Preheat oven to 400°F. Place squash in an even layer on paper towels; sprinkle lightly with 1/2 teaspoon of the salt. Let stand 15 minutes; pat dry.
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Stir together black pepper, smoked paprika, garlic powder, cayenne pepper, and remaining 2 teaspoons salt in a small bowl. Stir together cheeses in a medium bowl.
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Spray a large rimmed baking sheet with cooking spray. Sprinkle 1 1/2 teaspoons of the salt mixture evenly in bottom of prepared baking sheet. Arrange half each of squash, onion, and pepper slices in an even layer; sprinkle with 1 1/2 teaspoons of the salt mixture and 3/4 cup of the cheese mixture. Repeat with remaining squash, onion, peppers, salt mixture, and cheese mixture. Drizzle top evenly with 1 tablespoon of the oil.
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Toss crackers with the remaining 2 tablespoons oil in a small bowl; sprinkle over vegetables. Bake in preheated oven until vegetables are tender and crackers are golden brown, about 25 minutes.