1 lb. squash, butternut preferred
2 well beaten eggs
1/2 c. grated cheese
1 med. onion, grated
3 tbsp. butter, melted
1 tbsp. sugar
1 tsp. sage
1/2 tsp. salt
1/8 tsp. pepper

Top: 1/2 cup grated cheese and 1/8 teaspoon paprika.

Stew squash until tender, drain to combine with other ingredients. Pour into 1 1/2 quart buttered casserole. Sprinkle with topping. Bake at 400 degrees for about 25 minutes or until bubbly.