2 lbs. yellow squash, unpeeled and sliced
1 c. water
1/8 tsp. sugar
1 tsp. salt

Cook squash in saucepan with 1/4 cup butter (softened), water, sugar, and salt. Cook, covered, over medium heat for 20 minutes or until tender. Drain. Return to pan. Add butter, softened. With potato masher, mash mixture until well blended. Combine and fold into squash mixture: 1 c. sour cream 1/2 c. chopped onions 1/3 c. Parmesan cheese 1/8 c. dry white wine Dash of salt and pepper

Pour into 8 inch square dish. Top with 1 cup buttered bread crumbs. Bake at 350 degrees for 20-30 minutes.