5 lbs. med. yellow squash
2 eggs, beaten
1 c. bread crumbs
1/2 c. (1 stick) butter
1/4 c. sugar
Salt as needed
2 tbsp. chopped onion
Dash of pepper

Cut off tips of squash, then cut in 3 to 4 pieces. Drop into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash. Combine with remaining ingredients. Turn into a lightly greased 3 quart casserole. Cover with a light layer of bread crumbs. Bake at 350 degrees until lightly browned. Serves 10.