Instructions

1. Preheat oven to 350 degrees F and prepare a casserole dish.
2. In a large skillet, melt 3 tbsp. the butter over medium heat.
3. Once the butter is hot and foamy, add the squash and onions to the skillet.
4. Cook the squash over medium heat until very soft, about 10 minutes.
5. Pour the squash into a colander to drain.
6. After any liquid has drained off, put the squash into a tea towel and squeeze as much excess moisture out as you can. Set aside.
7. In a large bowl, combine sour cream, heavy cream, and Seasoned Salt.
8. Add the squash and shredded cheddar to the sour cream mixture and mix well to combine. Transfer mixture to the casserole dish and smooth out the top.
9. In a small bowl, combine the crushed pork rinds, parmesan, dried parsley, and garlic powder. Melt the remaining 3 tbsp butter.
10. Sprinkle the pork rind mixture evenly over the top of the casserole, then drizzle with melted butter.
11. Bake the casserole at 350 degrees F for 30-35 minutes, until it’s bubbly and the topping is lightly browned and crispy.
12. Remove from the oven and let stand 5-10 minutes before serving hot.