2 lb. squash (boiled or steamed)
2 eggs
1 c. mayonnaise
1 sm. onion, finely chopped
1/4 c. chopped green peppers
1/4 tsp. thyme leaves
Salt & pepper to taste
3/4 c. grated Parmesan or Cheddar cheese
1 tbsp. butter

Cut squash into 1/2 inch thick slices and cook in small amount of water until tender, 4-5 minutes. Drain well and set aside. Beat eggs, then blend in mayonnaise, onion, green pepper and thyme. Stir into well drained squash and season to taste. Spoon mixture into a greased shallow 2 1/2 quart casserole. Sprinkle with cheese and dot with butter. Bake uncovered in a 375 degree oven for 25-30 minutes.