Coarsely grate cheeses (freshly grated works best here!) then add crushed crackers and set aside.
Saute squash and onions with 1 tablespoon of olive oil until tender. Keeping the lid on the skillet and stirring in intervals will speed up the process.
Transfer squash to a casserole dish and top with half the cracker/cheese mixture along with milk, egg, salt, pepper, and nutmeg.
Top with remaining cheese/cracker topping.
Top with a light sprinkling of sweet paprika for a splash of color and added flavor.
Melt butter and drizzle over top of casserole.
Bake until bubbly and golden brown on top. Approx 20-30 minutes.
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!