2 lbs. squash

1 medium onion, chopped

2 eggs

1 stick butter

1 cup Italian seasoned bread crumbs

1 Tbsp. sugar

1 tsp. salt

Preheat oven to 300*F.

Cook squash and onion in boiling water until tender.  Drain and cream.  Add 1/2 cup bread crumbs, sugar, slat eggs and 6 Tbsp. of butter.

Pour into a 2 qt casserole dish and top with the remaining 1/2 of the bread crumbs.  dot with remaining butter.  Bake for 30 minutes or until bubbly.