2 1/2 lbs. squash, sliced
2 med. onions, chopped
1/2 c. chopped bell pepper
3/4 c. sour cream
2 c. shredded sharp cheese
2 c. cracker crumbs
4 tbsp. butter
3/4 c. white wine
Salt to taste

Boil squash and onion in salt water until soft enough to mash. Put into one quart dish; add bell pepper, sour cream and 1/2 cup cracker crumbs. Add shredded cheese. Mix well. Spread rest of cracker crumbs over top. Put 4 tablespoons butter on crumbs. Pour wine over top. Cook at 350 degrees for 45 minutes.