2 lb. winter squash, peeled, seeded and cut into 1 inch cubes
1 tbsp. butter
1/2 c chopped onion
2 c. (8 oz.) shredded cheese (divided)
2 eggs
3/4 c. milk
Salt and pepper to taste
1/2 c. soft bread crumbs
Ground nutmeg to taste

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

Place squash in a greased 2 quart casserole. Top with the onion and half the cheese. Beat the eggs, milk and seasonings together. Pour over the 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. Yield: 8 servings.