½cupsseasoned bread crumbs - plus some for the topping
½teaspoonKosher Salt
½teaspoonground black pepper
Here's What You Do
Melt the butter over medium-high heat in a Dutch oven with a heavy lid.
When the butter is beginning to foam, add the onions and sauté until starting to clear, about 8 minutes.
Add garlic and saute until aromatic, about 2 minutes.
Add sliced squash to the Dutch oven and stir well; you may need to do this in batches, stirring until each batch cooks down slightly and makes room for the next batch. When all the squash has been added, add the kosher salt and pepper. Turn the heat to low and cover the pot. Simmer for 15 minutes, stirring occasionally so it does not stick.
After 15 minute mark, remove the lid and add the sugar and Creole seasoning and mix well. Mash some of the larger pieces of squash slightly with your mixing spoon. Leaving the cover off, simmer for another 15 minutes.
Remove the Dutch oven from the heat and mix in the bread crumbs a little at a time until the mixture tightens up and most of the liquid is absorbed.
Transfer the squash to a buttered casserole dish. Sprinkle some breadcrumbs lightly on the top and place about 6 or 8 small dots of butter on top.
Place the casserole dish in a preheated 350-degree Fahrenheit oven and bake, uncovered, for about 30 minutes. The casserole should be slightly browned on top and bubbly on the sides.
Notes
Read my article Yellow Squash Casserole for more detailed instructions and step-by-step photos.No need to peel the squash before cooking. Summer squash varieties have soft skin, which cooks well.This recipe can be made in advance, up to the point of topping the casserole with bread crumbs. Store in the fridge for up to 2 days. Leftovers can be held in the fridge for 3 to 5 days and in the freezer for up to 10 months. In all cases, let the casserole cool down to room temperature and use airtight containers suitable for storing. Defrost in the fridge overnight. Reheat individual serving in the microwave, or reheat the whole casserole in a 350-degree Fahrenheit oven for about 20 minutes or until warmed through.You can substitute zucchini for the squash, or use a combination of squash and zucchini. Some commercial creole seasonings have a lot of salt and varying degrees of hot pepper, so make sure you taste before you add more seasoning to it.