2 lbs. sm. yellow squash, cut into 1-inch pieces
1/4 c. plus 2 tbsp. butter, melted
1 tsp. salt, divided
1/4 c. plus 2 tbsp. flour
2 c. flour
2 eggs, well beaten
2 c. (8 oz.) shredded sharp cheddar cheese
1/2 tsp. sugar
1/4 tsp. pepper
1/2 c. buttered bread crumbs

Cook squash in boiling salted water to cover for 10-15 minutes or until tender. Drain well. Combine butter, 1/2 teaspoon salt and flour in a heavy saucepan. Gradually add milk and cook over low heat, stirring constantly, until smooth and thickened.

Stir about 1/4 of hot white sauce into eggs. Add squash, eggs, cheese, sugar, 1/2 teaspoon salt and pepper to white sauce. Cook over low heat, stirring constantly for 5 minutes or until cheese melts.