This squash casserole includes squash, garlic, onion, almonds and cheese. Add cooked, cubed chicken to make it an all-in-one dish or diced green chiles for added flavor. Substitute yogurt, cream of mushroom, cream of celery or cream of chicken soup for the heavy whipping cream to reduce calories and fat.
Preheat oven to 400 degrees Fahrenheit. Heat 1 tablespoon olive oil and 1 teaspoon butter in a large skillet over medium-high heat. Add 1 small chopped onion and 1 clove minced garlic. Cook until softened. Add 4 cups peeled and cubed yellow squash, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Stir to combine, and cover the skillet. Cook until the squash is softened, stirring occasionally.
Pour the squash mixture into a large bowl. Combine 1/3 cup finely chopped raw almonds and 1/2 cup shredded Colby-Monterey-Jack cheese in a smaller bowl. Stir cheese and almond mixture into squash mixture until well combined. Whisk 1/2 cup heavy whipping cream and 2 eggs together. Stir into squash mixture. Pour into 9- by 13-inch casserole dish. Spread 1/2 cup shredded Colby-Monterey-Jack cheese and 1/2 cup coarsely chopped roasted almonds over the squash mixture. Bake for 25 to 30 minutes until the cheese is melted and golden brown, and the casserole is bubbling.