2 lbs. winter squash (Hubbard, acorn), cut into 1 inch pieces
1 clove garlic
1 tsp. salt
2 tbsp. butter
2 eggs
2 tsp. butter (melted)
2/3 c. chopped onions
1/2 c. water
1/4 c. evaporated milk
1 c. grated Cheddar cheese, divided
1/2 c. cracker crumbs

Preheat oven 350 degrees. Butter a 2 or 3 quart casserole dish.

In saucepan mix squash, garlic, onion, salt and water. Bring to simmer; cover and cook, adding small amounts of water if needed as liquid cooks away, until squash is tender, 20 to 30 minutes. Remove from heat. Drain well and mash hot squash mixture with 2 tablespoons of butter.

Beat together evaporated milk, eggs and beat into squash. Add all but 3 tablespoons of cheese and enough of cracker crumbs (1/4 cup) to thicken mixture. Combine remaining cracker crumbs with 2 tablespoons of butter and reserved 3 tablespoons of cheese. Sprinkle on top of casserole and bake until bubbly and browned, 30 to 35 minutes. Serves 6 to 8.