Squash casserole is a classic Southern comfort dish. Nearly every community cookbook south of the Mason-Dixon line has a version—most with mayonnaise in them and many telling you to boil the squash, which can easily overcook it. So, I was delighted to see the New York Times’ give it a go. Their recipe mixed the traditional cracker crumb topping right in with the squash—a great way to soak up the excess liquid rather than having to strain it out. But, theirs also had you boil and puree the squash, for a result that was disappointingly pudding-like. For ours, we kept the lovely squash texture by cutting the veg into small cubes. We left out the old-school mayonnaise, included some home-pickled cherry peppers, and gilded the dish with a toasted brioche crumb topper. It is SO good!