1 lb. crookneck squash
1 clove garlic, chopped
1 med. onion, chopped
2 tbsp. butter
1 tsp. salt
1/4 tsp. pepper
1 canned green chili hot pepper, finely chopped
1 egg, beaten
1/4 c. dry white wine
1/3 c. grated sharp cheddar cheese
1/2 c. heavy cream

1. Preheat oven to 350 degrees.

2. Wash but don't peel squash. Slice thinly.

3. Place in heavy skillet with just enough water to prevent scorching and cook, covered until barely tender. Drain well and mash squash.

4. Saute onion and garlic in butter until tender. Add chili, salt, pepper and squash. Stir in egg, cream and wine.

5. Pour into greased 1 quart casserole and bake 30 to 35 minutes until set. Sprinkle cheese over top during last 10 minutes of baking. Even the kids eat this.