I start by melting butter in a large skillet over medium heat. Then, I add the sliced squash and chopped onion, cooking them until tender and slightly translucent, about 10 minutes.

In a mixing bowl, I combine shredded cheddar cheese, sour cream, mayonnaise, eggs, salt, and black pepper. I whisk everything together until smooth and creamy.

Next, I gently fold the cooked squash and onion into the creamy mixture. Make sure everything is evenly coated so you get that perfect cheesy bite every time.

I pour the mixture into a greased baking dish and spread it evenly. Then I sprinkle crushed Ritz crackers over the top for that signature buttery crunch.

I bake it in a preheated oven at 350°F (175°C) for about 30–35 minutes, or until the top is golden brown and bubbly. Let it rest for 5 minutes before serving.