This squash recipe can be made ahead of time and refrigerated. Let the casserole stand at room temperature for half an hour before baking.
Cook first 3 ingredients in boiling water to cover in a Dutch oven 25 minutes or until squash is very tender. Drain well; mash mixture with a fork.
Preheat oven to 350°. Crush 10 crackers, and stir into squash mixture; stir in 1/2 cup cheese and next 5 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
Crush remaining 6 crackers, and sprinkle over squash mixture; top with remaining 1 cup cheese.
Bake, uncovered, at 350° for 30 minutes or until cheese is melted and mixture is bubbly.
*1/2 cup HELLMANN'S or Best Foods Light Mayonnaise may be substituted.
Note: To make ahead, prepare recipe as directed through Step Cover and chill 8 to 24 hours. Let stand at room temperature 30 minutes. Uncover and proceed with recipe as directed.
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