5 lb. medium yellow squash
2 eggs, beaten
1 c. bread crumbs plus extra for topping
2 tbsp. onion, chopped
4 oz. (1 stick) butter, softened
1/4 c. sugar
salt to taste
dash of black pepper

Wash and trim squash and cut into large pieces. Place in a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender, about 10 minutes. Drain in a colander and mash.

In a large mixing bowl, combine squash, eggs, the 1 cup bread crumbs, onion, butter, sugar, salt and pepper. Pour into a 3-quart casserole dish that has been lightly greased or sprayed with nonstick spray.

Bake at 350°F until lightly browned.

Makes 10 servings. Before baking, sprinkle with extra bread crumbs.

Variation: Stir in 1 to 1 1/2 cups Cheddar cheese and 1 jalapeno pepper.