3 lbs. yellow squash
1 can evaporated milk
3 eggs
2 tbsp. cornstarch or flour
2 tsp. salt
2 tbsp. sugar
3/4 c. chopped onion
1/2 tsp. black pepper
3/4 stick butter

TOPPING:

Grated Cheddar cheese to cover

Slice squash into large boiler and add onions. Add a small amount of water and boil squash until just tender. Drain, mash lightly and add 3/4 stick of butter.

With a mixer, combine milk, eggs, cornstarch (or flour), salt, pepper, sugar and beat until fluffy. Stir this mixture into squash and pour into 9x13 greased pyrex pan. Bake for 30 minutes at 400 degrees or until light brown and set like custard. Sprinkle with grated cheese and return to oven to melt. Freezes well before cheese is added.