Preparation:
Wash and slice squash (round thick cuts) and add to medium sized pot and add water to cover. Heat and let boil till squash is done, but still firm. While squash is boiling, dice a half of an onion, about 1 stalk of celery and place in a microwave safe bowl with about a tablespoon of water. Cover with plastic wrap and cook till onions are clear. Remove from nuking and set aside. When squash is done but still firm, drain in colander and transfer back to pot. Grab a 2 qt oven safe casserole dish (approximate size) and spray with Pam or like spray. First dot butter on bottom of casserole dish, crush Ritz crackers to cover bottom of dish, add dots of Velveeta cheese on top of Ritz crackers, then cover crackers with layer of squash, then again another layer of Ritz crackers, dot with butter, dot with cheese, then another layer of squash and continue until the last layer at the top of the casserole is Ritz, butter and cheese. At that point take the liquid that is left in the pot from the squash and pour on top of casserole. (Don’t pour any more than a 1/3 of a cup or casserole will be soupy.)
Bake at a preheated 425F until brown and bubbly on top. Let stand for about 10 minutes before serving.
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