1
In 4 qt dutch oven, boil cut up squash in salted water until tender. Drain well.
2
In same dutch oven, saute chopped onion and yellow bell pepper in 2 tbsp butter until lightly browned.
3
Add sliced water chestnuts and drained squash to onion and bell pepper and heat through.
4
Add cream of chicken soup and Kraft Old English cheese spread to squash mixture and heat through until all cheese is melted.
5
Add Morton's Nature's Seasoning to taste, along with a few dashes of cayenne pepper to taste.
6
Stir in crushed Ritz crackers and heat through.
7
At this point, you can pour into a baking dish and heat thoroughly in the oven, or heat thoroughly in the dutch oven on the stove top.
Note: This comes out more like a squash and cheese pudding.
