I have been making this for years since I first saw it in SL magazine. It is perfect for us. I leave out the butter and use breadcrumbs/panko to get the right consistency after draining the squash. I always combine yellow and green squash. It is healthy and so good. My favorite squash casserole, and I have seen many! Most are not as healthy as this one. You really don't miss the butter.
I cook the squash just until tender and do it in a big skillet with less water. Then I use as potato masher to squish them up. I like the bigger chunks though. At one point I used my food processor to pulse to the consistency I wanted. Make it yours!
Like most, I made modifications, for various reasons. My variations were some extra onions (using a mistake in another recipe cooking at the same time), multi-grain wheat thins instead of saltines, and using two different cheeses by accident. I used Havarti and Asiago, both of which happened to work out well for their areas of the casserole. I also could have used more crackers and/or drained the squash a bit more to get a thicker consistency, but it's really good as it is. I actually didn't get to taste it fresh, but it is fabulous reheated and goes to the top of my recipe list.
This was a hit with my family and so easy! I even threw in a stray zucchini that I had on hand for some extra color. Be sure to drain the squash very well. I added about 6 extra crackers to get the consistency that I wanted.
Very good and easy to prepare. The only change I made was to add a clove of garlic and 2 extra crackers.