Preheat the oven to 350°F.

In a large skillet, melt 3 tablespoons of butter over medium heat.

Sauté the squash and onion until soft and lightly golden, about 10 to 12 minutes. Allow it to cool slightly.

In a large mixing bowl, combine the sour cream, cream of chicken soup, beaten eggs, cheddar cheese, garlic powder, paprika, salt, and pepper.

Stir in the sautéed squash and onion mixture until well blended.

Spoon the mixture into a greased 9×13-inch baking dish.

In a small bowl, mix the crushed Ritz crackers with the melted butter.

Sprinkle the cracker mixture over the top.

Bake for 30 to 35 minutes or until the casserole is golden brown and bubbly.

Let it sit for 5 minutes before serving.