2 lbs. fresh squash
1 med. onion, chopped
1 stick butter
1 c. Ritz crackers, crushed
2 c. grated cheddar cheese
Salt & black pepper to taste
1 egg
1/2 c. milk

Cook squash and onion thoroughly; drain in colander. Puree vegetables in blender or food processor. Beat egg with milk. Combine with pureed vegetables and other ingredients. Pour into greased 2 quart casserole and bake at 350 degrees for 45 minutes. Serves 6 to 8.