8-10 sm. squash (yellow)
2 tbsp. butter
Salt & pepper to taste
1 c. grated cheese
1 c. sour cream
3/4 can cream of mushroom soup
3 tbsp. grated onion
1/2 c. crushed Ritz crackers

Slice squash and cook in pan with a small amount of water until tender. Drain in colander. Return to pan and mash with pastry blender. Return to colander; keep turning until all liquid is gone. Return to pan and add cheese and butter; stir until melted. Add onion, sour cream and soup. Mix well. Top with crackers and dot top with butter. Bake at 350 degrees for 40-45 minutes.