Oven: 350 degrees Time: 25 min

Ingredients

• 6 tablespoon butter divided
• 5 medium yellow squash sliced ¼-inch thick (about 7 cups)
• 1 medium yellow onion chopped
• Salt to taste
• Pepper to taste
• 2 eggs
• ½ cup mayonnaise
• ½ cup milk
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 sleeve Saltine crackers crumbled
• ½ cup grated Parmesan cheese

Instructions

1. Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the squash and onion. Season lightly with the salt and pepper. Cook until the squash is tender, about 10 minutes, stirring occasionally. Cover with a lid for a faster cooking time.
2. Remove from the heat and drain the squash and onion well using a colander, for a few minutes.
3. Meanwhile, in a bowl whisk together the eggs, mayonnaise, milk, and cheeses.
4. Lightly stir the squash mixture and wet mixture together. Scrape into a 12-inch buttered Dutch oven or 9 x 13-inch casserole dish.
5. Sprinkle the top with the crumbled crackers followed by the Parmesan cheese. Evenly pour the remaining 3 tablespoons of butter (melted) on top.
6. Bake until the casserole sets up and is lightly browned on top. For inside baking: 350 degrees F for about 25 minutes. Serve warm.

Recipe Notes

Tip: if you using Ritz crackers for the topping, use about 2 sleeves.

232 Calories TOTAL TIME: 30 mins YIELD: 2 servings

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INGREDIENTS

• cooking spray
• 1 delicata squash, about 14 oz, washed and dried
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 1/4 teaspoon kosher salt
• black pepper, to taste
• 1/4 cup fresh grated parmesan
• 2 tablespoons finely chopped parsley
• 1 teaspoon finely chopped fresh thyme
• 1/2 teaspoon lemon zest

INSTRUCTIONS

• Preheat oven to 425°F. Line a large baking sheet with parchment, lightly spray with oil.
• Slice the squash in half lengthwise and scoop out the seeds with a spoon. Slice the seeded halves into 1/4-inch thick slices (half circles) and place them in a large bowl.
• In a small bowl combine the parmesan, parsley, thyme and lemon zest.
• Drizzle the olive oil, garlic, salt and black pepper over the squash slices, tossing toss well to coat.
• Lay flat on the prepared baking sheets, pour the parmesan mixture over the squash.
• Bake in the center of the oven until soft and golden brown on the edges, about 25 minutes.

yield: 5 SERVINGS prep time: 15 MIN cook time: 14 MIN total time: 29 MIN

INGREDIENTS

•  5 medium-sized carrots, cut into 1/4 inch slices (coins) – about 3 cups cut carrots
•  1 teaspoon oil
•  1/2 teaspoon kosher salt
•  1/4 cup water
•  2 tablespoons bourbon or whiskey
•  1 tablespoon butter
•  1 tablespoon dark brown sugar
•  Pinch to 1/8 teaspoon cayenne
•  Flaky sea salt for serving, optional

INSTRUCTIONS

1. Heat oil over medium high heat in a medium-sized skillet.
2. When oil is glistening and hot, add carrots and saute for 5 minutes, stirring once.
3. Reduce heat to medium, carefully add 1/4 cup of water (watch out for steam!), cover and cook for 5 more minutes.
4. Remove cover and if water has not evaporated, continue to cook, stirring frequently, until water evaporates. Carrots should be fork tender at this point, but if they are not, continue to cook, stirring frequently, until they are tender.
5. Add bourbon and cook until reduced, about 2 minutes, stirring frequently.
6. Reduce heat to low and add butter, brown sugar, and cayenne. Stir to combine. Cook until butter is melted and sugar no longer looks grainy (1-2 minutes).
7. Serve immediately, topped with flaky sea salt if desired.