Summer Squash Souffle

Summer Squash Souffle
Serves 6

2 pounds yellow summer squash, quartered and thinly sliced
1 medium onion, finely chopped
2 cups low sodium chicken broth
Grey salt & black pepper
Pinch of red pepper flakes
1 cup light 1/2 & 1/2
2 eggs, lightly beaten
3 tablespoons melted butter
1 cup Panko breadcrumbs
3 tablespoons flour
1 1/4 cups cheddar cheese, grated
1/4 cup grated Parmesan cheese
Dash of hot sauce

Preheat oven to 350 degrees
Add your squash, onion, shake of salt & pepper, & red pepper flakes to your stockpot.  Cover with the broth (and water if needed) so that all of the veggies are submerged.  Bring to a boil and allow the squash and onions to cook for 20 - 25 minutes, you really want the squash to break down.  Drain the squash and onions threw a fine strainer, add to a mixing bowl & mash well. Combine all of the other ingredients plush dash of salt and pepper with the squash, but reserve 1/4 cup of cheddar cheese.  Transfer to your baking dish and bake for 30 minutes.  Remove and top with the remaining cheese and bake for another 10 minutes.  Let is sit for 10 minutes before serving.  Enjoy!