4 med. squash
1 onion, chopped
1 c. cornbread crumbs
1 egg, beaten
1/2 tsp. salt
1/4 tsp. pepper
4 tbsp. melted butter
1/3 c. shredded cheddar cheese

Cook squash and onion in a small amount of salted water until tender. Drain and add bread crumbs (saving 2 tablespoons for top), egg, salt, pepper, cheese and 2 tablespoons butter. Spoon into a greased casserole. Top with remaining crumbs. Dot with 2 tablespoons butter. Bake at 375 degrees for 10 minutes or until brown.