Grafton Squash Casserole Recipe

• 1 cup (2 sticks) plus 4 tablespoons unsalted butter
• 1 medium onion, peeled and chopped
• 3 garlic cloves, peeled and minced
• 3 pounds summer squash, roughly chopped
• 1/2 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1 1/2 teaspoon dried oregano
• 1 1/2 cups heavy cream
• 1 teaspoon Dijon mustard
• 6 ounces Grafton 2-year-old cheddar, or other aged sharp cheddar, grated
• 1 1/2 cups Panko breadcrumbs
• 1/4 teaspoon Spanish smoked sweet paprika

1. Preheat oven to 375u0b0F. Lightly grease a 9 x 9-inch pan or casserole dish, and set aside.
2. In a medium skillet, heat 1/2 pound of the butter over medium heat. Add the onion and garlic and cook until soft and translucent, stirring occasionally. Add the squash, red pepper flakes, and salt, and saute until the squash is wilted and turning golden brown.
3. Add the oregano, cream, mustard, and two-thirds of the cheese. Reduce the heat to low and cook the mixture until it has reduced and thickened. Pour the mixture into the prepared pan.
4. Melt the remaining 4 tablespoons of butter. Gently combine the remaining cheese, the breadcrumbs, paprika, and the melted butter in a medium bowl, and sprinkle mixture evenly over the casserole. Bake for approximately 20 minutes, or until the casserole is hot and bubbly and the topping is nicely browned.
5. Let the casserole rest for 20 to 30 minutes before serving.

unsalted butter, onion, garlic, summer, red pepper, kosher salt, oregano, heavy cream, mustard, cheddar, breadcrumbs, spanish smoked sweet paprika

Taken from www.seriouseats.com/recipes/2009/09/grafton-squash-casserole-recipe.html (may not work)