2 lb. butternut squash, cut into 1" cubes
1 tbsp. butter
2 c. Cheddar cheese, shredded & divided
3/4 c. milk
1/2 c. soft bread crumbs
1/2 chopped onion
2 eggs
Salt & pepper to taste
Ground nutmeg to taste

In saucepan, cook squash until tender in enough water to cover. Drain. In a skillet, melt butter over medium-high heat. Saute onion until tender.

Place squash in a greased 2 quart casserole. Top with onion and half the cheese. Beat eggs, milk and seasonings. Pour over squash. Top with remaining cheese. Sprinkle with bread crumbs and nutmeg. Bake at 325 degrees for 30 minutes or until set and lightly browned. Serve immediately. Makes 8 servings.